May 08

Decadent Mocha Brownies

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One night I was restless and got up at 4.45 am and how much ever I tried I couldn’t sleep. A friend suggested that I bake bread. Hmm not a bad idea, but me being me, it had to be dessert. Sometimes you have so many ideas in mind but never an occasion to bake.

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Finally, my sister called up and said that her colleagues would always say that you only praise your sister’s cooking but you have never made us taste it. So she asked me to make a box of goodies to floor them with. Now I was excited, yippee finally I had a free hand.

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I had a chocolate brownie recipe by a wonderful foodie friend Saloni Sharma which I had made before. Gooey, chocolatey and fudge. Wanted to give it a twist so decided to make them Mocha brownies and they were just as decadent as i thought they would be.

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Serve it plain or a friend said topped with milkmaid or the conventional way with ice cream or still better dollops of Nutella. yumm

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Ingredients

Morde Dark Chocolate – 220 gm
Amul Butter- 110 gm
Eggs- 3
Brown Sugar- 210 gm
Flour- 80 gm
Cocoa powder- 10 gm
Vanilla extract- 1 tsp
Choco chips- 2 tbsp 
Instant coffee powder – 1 tbsp (u can add a bit more if you want a strong coffee flavour)

 

  1. Melt the butter and chocolate together. Cool to room temp. 
  2. Add the sugar to the chocolate mix and whisk. 
  3. Add the eggs, one by one, whisking between each addition. 
  4. Add the vanilla extract and give another quick whisk. 
  5. Sift the flour, coffee powder and cocoa powder.
  6. Fold the flour in two increments. Do not over-mix.
  7. Pour into an oven-proof dish lined with butter paper, leaving a little bit of overhang on all sides, just enough to be able to pull the baked layer from the dish. Smoothen the top with a spatula. 
  8. Sprinkle the choco chips over the surface. 
  9. Bake in a pre-heated oven at 180 C for 30-35 minutes. 
  10. The tops should be firm and a toothpick inserted in the centre should come away with just a little stickiness.
  11. Leave it in the oven for a few more minutes. Cool. 
  12. Holding firmly to both sides, tug the paper free from the baking dish and place on a flat surface. Cut into bars.