Mocha Brownies AKA Double-Chocolate Brownies

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!

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!

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

Very excited,

Fallon