Fudgy Light Mocca Brownies
The winter and cold are here, and there’s nothing better than baking something. Brownies are fudgy, not overly sweet, chocolaty and perfect to be enjoyed on an evening with a warm cup of milk. I tried them last year and I won’t change the recipe any time soon. The beating of the eggs might seem a bit excessive but it’s worth it for the crackly top crust. If you are making these for kids, you can leave the ground coffee out if you prefer. Try them out yourself, they are wonderful!
Fudgy Light Mocca Brownies
Recipe by Cooking Light Recipe
Yield: 16 Brownies
1 cup sugar
1 tablespoon hot water
2 teaspoons ground coffee
1/4 cup unsalted butter, melted
2 teaspoons vanilla extract
1 cup all-purpose flour
2/3 cup unsweetened cocoa
1/4 teaspoon salt
1 cup mini chocolate chips
Confectioner’s sugar to sprinkle on top
- Preheat the oven to 325°C
- Place sugar and eggs in a large bowl and beat with a mixer at high speed until thick and pale (about 5 minutes). This might seem like excessive beating, but the theory behind it is that the more you beat the eggs and sugar, the more crackly the top crust will be. The batter was become almost meringue-like.
- Combine the hot water and espresso powder, stirring until all the powder dissolves. Add the espresso mixture, the butter, and vanilla extract to the sugar mixture and beat at low speed until combined.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, cocoa, and salt, stirring with a whisk. Gradually add the flour mixture to sugar mixture, beating with the mixer on low speed, just until the dry ingredients are incorporated into the batter. This batter will be thick! Add chocolate chips. To get it out of the bowl, I used a rubber scraper that I sprayed with cooking oil spray. That way the batter won’t stick to the scraper.
- Spread batter into an 8-inch square baking pan coated with cooking spray. But as you look at this picture below, you will see that this thick, fudgy batter needs help to reach the corners of the pan. It doesn’t spread throughout the pan. It just sits there.
- To spread the batter throughout the pan, I coated a wide plastic spoon with cooking spray. Even in the oven, the batter doesn’t change it’s form. So those lumps that were in the corner and along the edge remained.
- Bake the brownies at 325° for 22 minutes or until brownies spring back when touched lightly in center. Cool in pan on a wire rack. Let them cool completely to room temperature before you do any cutting. By being patient and waiting, the brownies will hold their shape and won’t fall apart as the knife cuts through.
© 2010 – 2013, The Foodies' Kitchen. All rights reserved.