Quick and easy fudge mocha brownies recipe
One of the disadvantages of working at home -- and there are few, really -- becomes very obvious when you bake something as irresistible as these fudge mocha brownies. If you work outside the house, you can bring your baked goodies with you and distribute them among your colleagues, who will do a happy dance when they see these brownies coming. However, when you work at home, and the kitchen is in the center of your house, and you must walk through the kitchen to get from your office to any other room or to the front door or the back door, and the aroma of fudgy brownies cooling on the countertop grabs you each time you pass by... well, you understand the problem. As you know, I'm not much of a baker, but I've been having great success with recipes from Cooking Light Quick Baking, a magazine special published in Fall 2010. It took me longer to collect the ingredients from the pantry than to put these brownies together. The original recipe calls for a crushed toffee topping, but they're rich enough without it.
Quick and easy fudge mocha brownies
Adapted ever-so-slightly from Cooking Light Quick Baking, a magazine special. Makes 20.
2 Tbsp instant espresso
1/4 cup hot water
1/4 cup (1/2 stick) unsalted butter
1/4 cup semisweet chocolate chips
1-1/2 cups unbleached all-purpose flour
1-1/3 cups sugar
1/2 cup unsweetened cocoa
1 tsp baking powder
1/2 tsp salt
1 tsp pure vanilla extract
2 large eggs
Preheat oven to 350°F. Coat the bottom and sides of a 9-inch-square baking pan with baking spray, and set aside.
In a small glass measuring cup, microwave 1/4 cup of water on HIGH for 30 seconds. Stir in the instant espresso until it's dissolved, and set aside.
In another small glass measuring cup, microwave the butter and chocolate chips on HIGH for 1 minute. Stir until the chocolate is smooth, and set aside.
In a large mixing bowl, combine the flour, sugar, cocoa, baking powder and salt. Whisk together until well mixed. In a medium bowl, combine the coffee, egg-chocolate mixture, vanilla extract and eggs. Whisk together until well incorporated. Pour the wet mixture into the flour, and, with a rubber spatula, stir just until combined; the mixture will be very dry and stiff, but keep working with the spatula until all of the flour is moistened. Transfer the batter to the prepared baking pan, and spread it evenly to all corners of the pan.
Bake for 22 minutes. Remove the pan to a wire rack and let cool completely before serving.
Other recipes that use these pantry ingredients:
Dark chocolate brownies, from Gluten-Free Goddess
Dulce de leche brownies, from David Lebovitz
Chocolate chip zucchini brownies, from Two Peas and Their Pod
Salted fudge brownies, from Bake or Break
Black bean coconut brownies, from $5 Dinners