Mocha Brownies: Cakey

 

I made brownies after a long research. In our house we love chocolate but are not crazy fans. So I wanted to make something which had an extraordinary taste, so that it would be consumed with in few days. Otherwise it will sit here and there and finally getting into garbage can. While growing up amma did not bake anything so there is no brownies nostalgia. I am not a fan of boxed brownie mix either. 

This is second time I am making the brownies; first time I made it, I over baked them and resulted in a chocolate brick. So this time going through Google friend for several searches I made this. They are delicious, and it finished within two days. So give it a try, this recipe won’t let you down. 

However brownie making was not event less as my princess   sprayed herself, her chair and table top with half a tin of cocoa powder. So I have to clean her in between making the brownie. It was really messy. Wherever I touched it was bathed in cocoa powder. After an entire box of Lysol tissue I got the mess under control and made brownie. My hubby says I am crazy about cooking, and may be it helps my postpartum phase. 

My two precious kids usually start crying at the same time, making my life easier? Morning are craziest compared to rest of 24 hours.  Usually I make some things when both try to take nap. My boy wants to play and his sister loves him a lot, but at the same time pull his legs or hands making him cry.  I have to run and hold him.  

I think enough of my rambling, I will go the recipe. I have seen brownie recipe with chocolate alone or with cocoa powder. I decide to try both cocoa and chocolate and in order to boost the chocolate flavor decide to add some instant coffee resulting in mocha brownies. To get the crunch, I added Pecans and they turned out to be wonderful.  To prevent over mixing I ignored my favorite Kitchen Aid mixer and stirred with hand to make this brownies.  These brownies turned out to be cakey ones.   Here goes the recipe. 

One year ago: Riga Rye Bread: Rizhsky Khleb

Two year ago: Spiced  blueberry mascarpone pancakes

 

What you need

Unsweetened chocolate: 2 ounce (I used Baker’s)

Unbleached all purpose flour: ½ cup

Cocoa powder: 3 tablespoon (I used Hershey’s unsweetened natural cocoa powder)

Large egg: 1 no

Brown sugar: ½ cup (Packed)
White sugar: ¼ cup + 2 tablespoon

Unsalted butter: 6 tablespoon

Vanilla extract: 1 teaspoon

Instant coffee granules: ½ teaspoon (I used Nescafe)

Salt: ¼ teaspoon

Pecans: ¼ cup (lightly toasted and chopped)

How I made

Preheat the oven to 350 F and line a 9X5 loaf pan with parchment paper makes sure it should hang from the side. This will help the easy removal after baking. 

In a microwave safe bowl heat butter and shaved unsweetened chocolate for 30 seconds until it melts.

Sift all-purpose flour, cocoa powder and salt and set aside. 

 In another bowl whisk both brown and white sugar and eggs, once it is combined add vanilla extract chocolate mixture and instant coffee granules mix everything until well combined.  To this add sifted flour mixture in 2-3 addition and combine everything. Finally fold in toasted chopped pecans. 

Bake at 350F for 30 minutes or until tooth pick in the middle comes out with moist crumbs. 

 Let cool for 15 minutes and then place the pan in the freezer for an additional 20 minutes.  This will make it easier to cut the brownies. Cut the brownies into 16 square pieces.

Preparation time: 45 minutes

Yield: 16 brownies

Verdict: Yummy

Will you make it again: Yes I will

I am linking this Hearth Soul blog hop : 94 hosted here.