Mocha chocolate brownies
Mocha chocolate brownies blend rich dark chocolate and espresso for a decadent, moist treat perfect for coffee lovers. Easy to make, these brownies are baked until gooey and served with optional whipped cream.
Cook time 42 min
Prep time 45 min
Ingredients:
1 cup dark chocolate1/2 cup butter
1 cup brown sugar
1/3 cup olive oil
3 eggs
2 tbsp espresso coffee
1/2 cup all-purpose white wheat flour
1 tsp baking powder
1/3 cup dry cocoa powder
1 cup heavy whipping cream
Mocha chocolate brownies are a decadent treat that combines the rich flavors of dark chocolate and espresso coffee. Perfect for coffee and chocolate lovers alike, these brownies are moist, gooey, and incredibly delicious. Whether you're baking for a special occasion or just to satisfy your sweet tooth, these brownies are sure to impress.
Instructions:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper, ensuring that the paper hangs over the edges for easy removal later.
In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over a pot of simmering water (double boiler method) and stir occasionally until the mixture is fully melted and smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the brown sugar and olive oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the espresso coffee and the melted chocolate-butter mixture until smooth.
In a separate bowl, sift together the all-purpose flour, baking powder, and cocoa powder. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan, spreading it evenly. Tap the pan on the countertop a few times to release any air bubbles. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
Remove the brownies from the oven and let them cool in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan and place them on a cutting board.
Slice into squares and serve. Optionally, garnish with a dollop of whipped cream or a sprinkle of powdered sugar, if desired.
Store any leftovers in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
These mocha chocolate brownies are the perfect blend of rich chocolate and bold coffee flavors. Easy to make and incredibly satisfying, they are bound to become a favorite in your dessert repertoire. Enjoy them on their own or with a scoop of vanilla ice cream for an extra special treat!
Mocha chocolate brownies FAQ:
Bake the brownies in a preheated oven at 350°F (175°C) for 25-30 minutes. Check for doneness by inserting a toothpick; it should come out with a few moist crumbs, not wet batter.
Yes, you can substitute regular all-purpose flour for white whole wheat flour in this recipe without affecting the texture significantly.
Brownies are done when a toothpick inserted into the center comes out with a few moist crumbs. If it comes out clean, the brownies may be overbaked.
Store any leftover brownies in an airtight container at room temperature for up to 4 days, or refrigerate them for up to a week.
Yes, you can use instant coffee as a substitute for espresso. Use an equal amount, but note that the flavor may differ slightly.
Tips:
- Use high-quality dark chocolate for the best flavor.
- Make sure all ingredients are at room temperature before starting to ensure a smooth batter.
- Don't overmix the batter once the flour is added; this will help keep the brownies fudgy and moist.
- Line your baking pan with parchment paper to make it easier to remove the brownies once they are baked.
- Allow the brownies to cool completely before cutting to get clean, neat squares.
Nutrition per serving
8 ServingsCalories 380kcal
Protein 8g
Carbohydrates 50g
Fiber 6g
Sugar 36g
Fat 45g
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