As the years go by I realise that I am better at baking than anything else. And I am definitely better at clicking food pics and writing posts than actually cooking. The whole idea of cleaning, cutting & cooking and then doing a mountain of dishes is no longer appealing to me (it never ever appealed to me) what with two bawling babies – well, the older one is 5 now and has thrust a fresh set of challenges in front of me.
I was baking brownies after a long time and I quite enjoyed baking these babies. Brownies with a hint of coffee made them so wonderfully delicious and homely – I totally love the aroma of coffee and these brownies filled my kitchen and my entire house with the heady aroma of freshly brewed coffee – even the next day!
Mocha brownies can lift a boring glass of milk! Go make them today!
- 55 grams/2 oz unsalted butter (at room temperature plus extra for greasing)
- 115 grams/ 4 oz plain chocolate roughly chopped
- 175 grams/6 oz brown sugar (I used dark muscovado)
- 2 eggs
- 1 tablespoon instant coffee powder (I used Nescafe dissolved in 1 tablespoon hot water and cooled)
- 85 grams plain flour (maida)
- 1/2 teaspoon baking powder
- 55 grams/2 oz roughly chopped walnuts or pecans
- Grease and line a 7 or 8" (20cms) square cake tin with baking parchment. Preheat the oven at 180 degrees C/ 350 degrees F.
- In a double boiler (see notes) melt the chopped chocolate & butter. Keep aside to cool.
- In a large bowl cream the sugar & eggs together until light & fluffy. Fold in the chocolate & butter mixture and the cooled coffee and blend well till everything is mixed. Sift in the flour and baking powder and fold into the mixture. Toss in the chopped nuts & fold gently. Pour the mixture into the prepared cake tin and bake for 25-30 mins or till the skewer inserted comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, turn the cake over onto a wire mesh/rack and peel off the baking paper.
- Cool completely, cut into squares & serve.
The nutritional values are only indicative.