September 20, 2012

Mocha Brownies

This recipe is based on the Espresso Fudge Brownies recipe in Vegan Cookies Invade Your Cookie Jar. The brownies really are fudge-y. They can stand up to some mix ins like orange zest or chocolate chips or pieces of walnut. But they don't need it. They are good on their own.

Rich Mocha Brownies

3 ounces of semi sweet chocolate chips (or chop up a bar of baking chocolate)
5 Tablespoons butter 
2/3 Cup sugar
1/3 C milk
1 Tablespoon corn starch
3 teaspoons espresso powder (use decaf if you want to share with children)
1 teaspoon vanilla
just over 3/4 Cup flour
1/2 teaspoon baking powder
3 Tablespoons cocoa powder

Before you begin: Preheat your over. Line a baking pan with foil and spritz with oil.

Microwave the chocolate and butter in a large bowl at low power for 2 minutes or until you can stir the chocolate into the butter. Stir until smooth. Add sugar. Stir again.

Use a large measuring cup to whisk together the milk, cornstarch, espresso powder and vanilla. It will get a little foamy. Stir that liquid into the chocolate and combine well.

Sift in the rest of the dry ingredients. Pouring them in through a fine seive and tapping the dry ingredients through works well. Mix until it's all moist and a few small lumps are OK.

Scrape the batter into the pan and smooth it as much as you can. It will be thick.

Bake 22 - 24 minutes. You don't need it to be crumbless, just not gooey any more.
Cool on a wire rack. You can break into it after 30 minutes, but it is better if you wait.

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