Mocha Brownies
153 people added this to their Recipe Box
This recipe makes 25 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 129 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 16 g |
| fibre | 1 g |
| chol | 25 mg |
| sodium | 55 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 4 |
| folate | 5 |
Coffee liqueur mixed with instant coffee packs a double-coffee punch. Use decaffeinated if desired.
Ingredients
- 3 oz bittersweet chocolate, chopped
- 1 oz unsweetened chocolate, chopped
- 1/2 cup butter
- 2 tbsp instant coffee granules
- 2 tbsp coffee liqueur or brewed coffee
- 2 eggs
- 1 cup granulated sugar
- 1 tsp vanilla
- 2/3 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup semisweet chocolate chips
Preparation
In heatproof bowl over saucepan of hot (not boiling) water, melt together bittersweet and unsweetened chocolates and butter, stirring occasionally. Let cool for 5 minutes.
In small bowl, dissolve coffee granules in liqueur; set aside.
In large bowl, beat eggs with sugar until pale and thickened; stir in vanilla and coffee mixture. Pour chocolate mixture over top. Sift flour with salt over chocolate mixture; fold in just until blended. Stir in chocolate chips. Scrape into 9-inch (2.5 L) parchment paper-lined metal cake pan.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 30 minutes. Let cool in pan on rack. Cut into 25 pieces. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)
In small bowl, dissolve coffee granules in liqueur; set aside.
In large bowl, beat eggs with sugar until pale and thickened; stir in vanilla and coffee mixture. Pour chocolate mixture over top. Sift flour with salt over chocolate mixture; fold in just until blended. Stir in chocolate chips. Scrape into 9-inch (2.5 L) parchment paper-lined metal cake pan.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 30 minutes. Let cool in pan on rack. Cut into 25 pieces. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)
Source : Canadian Living Magazine: June 2007
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