Double Mocha Brownies

Coffee and chocolate, a popular culinary duo that has such a harmonious taste. These brownies are easy to whip up and their richness makes for a luscious treat.  

Double Mocha Brownies

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makes 12 small or 6 large brownies

1/2 cup butter (8 tablespoons or 1 stick) unsalted butter

2 (1 ounce) squares unsweetened chocolate

3 tablespoons (50 ml) Kahlúa or other coffee liqueur

1 tablespoon instant coffee granules

2/3 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt
3/4 cup caster sugar

2 large eggs

1 teaspoon vanilla
chocolate chunks

Optional: icing sugar or cocoa powder for sifting over the top when sliced

Preheat oven to 350ºF. Grease an 8-inch square baking tin and line with baking parchment paper.

Place butter, chocolate, Kahlúa, and instant coffee granules in a medium-sized saucepan over low heat. Stir occasionally until the butter and chocolate have melted. Set the mixture aside to cool briefly before adding the other ingredients.

In a small bowl whisk together the flour, baking powder, and salt. Set aside.

Stir the caster sugar into the cooled chocolate mixture, then beat in the eggs and vanilla until the mixture is nice and smooth. Fold in the flour mixture. Scrape the batter into the prepared baking tin and place the chocolate chunks randomly on top. 

Bake until a toothpick inserted in the centre comes out clean, about 22 to 25 minutes. Transfer the baking tin to a wire rack to cool before cutting. Sift icing sugar or cocoa powder over top, if you wish. 

With the majority of my travel posts shared; it is fabulous to be back in the kitchen. 
- JD