Monday, December 20, 2010

Mocha Brownies AKA Double-Chocolate Brownies

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The last brownie I had was at the Cookie Swap and I declared it as my favorite brownie of all time. I’m a fudgy and moist brownie girl, but I like a good chew and more of a cakey edge. I just realized I’m a complicated brownie loving person! This brownie has ALL THAT!

Someone at the Cookie Swap made Martha Stewart’s delicious Double- Chocolate Brownies. Luckily I have a print out of the original recipe, which is slightly different from the recipe that has been floating around online recently. I found online the Mocha Brownie recipe HERE, and the other recipe for the Double-Chocolate Brownie HERE. This recipe came together quickly using the double-boiler method to marry all the ingredients together. Martha Stewart easy? I know it’s crazy but true!

My current goal is to clean out my kitchen AKA anything that is for baking. Making these brownies, I finished off an entire block of semisweet chocolate and part of my butter stash! Sweet!

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These brownies must be made soon so you can share them with your friends and family. They also make a lovely gift for that foodie loving friend! Thanks to the Cookie Swap I found my favorite brownie at the moment!

Mocha Brownies AKA Double-Chocolate Brownies By Martha Stewart

Makes 16

Ingredients

1/2 cup (1 stick) unsalted butter, softened, cut into pieces, plus more for pan

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

8 ounces bittersweet or semisweet chocolate, chopped

2 teaspoons good-quality instant espresso powder

1 1/4 cups sugar

3 large eggs

Preheat oven to 350 degrees. Butter an 8-inch square baking pan; line with parchment, leaving a 2-inch overhang on 2 sides. Butter parchment. Whisk to combine flour, cocoa, baking powder, and salt in a bowl.

Melt butter, espresso powder and chocolate in a heatproof bowl set over (not in) a saucepan of gently simmering water; remove bowl from pan. Add sugar; stir to combine. Add eggs and mix to combine.Stir in flour mixture just until moistened (do not over mix). Transfer batter to prepared pan; smooth top with offset spatula.

Bake until a toothpick inserted into center comes out with only a few moist crumbs, 25 to 35 minutes. Let cool in pan on a wire rack 30 minutes. Use parchment to lift brownies from pan; transfer (on parchment) to rack to cool completely. On a cutting board, with a dampened serrated knife, cut into 2-inch squares. Brownies can be stored in an airtight container at room temperature up to 3 days.

Notes: A good brownie is using both cocoa powder and melted chocolate to make a rich, fudgy and moist brownie, IMO. I also baked these the full 35 minutes.The espresso powder is optional. I never had a mocha brownie before and I wanted to try one. It really helps enhance the cocoa flavors and increases the richness. If you do leave the espresso powder out, then you will have Double-Chocolate Brownies!

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I can’t believe only five more days till CHRISTMAS!!!

Very excited,

Fallon  

4 comments:

Pam said...

I need one of those brownies right now - they look rich, decadent, and so delicious.

Diana's Cocina said...

Sounds like the perfect brownie ~ Wishing you and your family a very Merry Christmas.

Pretty. Good. Food. said...

Yum, sounds delicious!:)

Kat said...

Even though the holidays are over, I have to make these! Wow!