Simple Mocha Brownies

Simple Mocha Brownies

                        Simple Mocha Brownies

Ingredients


8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons instant espresso powder
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs

Directions

Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.

Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add instant espresso powder. Transfer batter to prepared pan; smooth top.

Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.

MOCHA MILKSHAKE

MOCHA MILKSHAKE

MOCHA MILKSHAKE

Ingredients

85 gm dark chocolate, chopped

1 tbsp coffee

700 ml (2 ¾ cups) milk

4 scoops vanilla ice cream (and extra to serve)

MOCHA MILKSHAKE

Method:

Boil 300 ml (1 ¼ cups) of milk, pour over chocolate and coffee. Stir until chocolate melts. Sieve and cool. Put the cooled mocha into a blender with remaining milk and ice cream and blend. Pour into 4 tall glasses. Top with a scoop of vanilla ice cream and sprinkle grated chocolate.

MOCHA BROWNIES

MOCHA BROWNIES

MOCHA BROWNIES

Ingredients

Butter 2 Oz

Chocolate 4 Oz chopped

Brown sugar 6 Oz

Eggs 2

Coffee 1 tablespoon (dissolved in 1 tablespoon hot water)

Plain flour 3 Oz

Baking powder ½ tsp

Chopped walnuts 2 Oz

Method:

Melt chocolate and butter and set aside to cool. Beat sugar and eggs and fold in the chocolate mixture and cooled coffee. Fold in sifted flour and baking powder and walnuts. Pour in a greased and lined 8” square tin and bake at 180° for 25 minutes. Cool in tin and then remove from tin, peel off paper and cut in squares and serve.