A scrumptious departure from the omnipresent chocolate brownie, although similar to the blonde brownie but deeply intense with a robust flavour due to the dark brown sugar and instant coffee powder, make these pleasantly substantial and satisfying in such an aromatic way. Easy to eat on the go or packed in a lunch or picnic. They are an intoxicating mellow mocha bar that may be amplified with a generous scoop of French vanilla ice cream or handsomely trickled with a gooey caramel sauce.
Butterscotch Mocha Brownies
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makes approximately 24 bars
1 1/4 cups unbleached all purpose flour
1/4 teaspoon salt
2 tablespoon instant coffee powder
1/2 cup chopped pecans
1/2 cup butter, softened
1 1/2 cups dark demerara brown sugar, lightly packed
2 eggs
2 teaspoons maple extract
extra chopped pecans to sprinkle on top
Preheat oven to 350ºF (180ºC).
Grease an 8 - inch square baking pan. Line the bottom with baking parchment paper.
In a medium bowl combine the flour, salt, instant coffee powder and chopped pecans.
In a large bowl combine the butter and brown sugar together. Add the eggs and maple extract and using a hand mixer, beat until light and fluffy. Blend in the flour mixture.
Spoon the batter into the prepared pan and and evenly spread and smooth the top. Sprinkle with additional chopped pecans. Bake in the preheated oven for 25 to 30 minutes. Cool and cut into bars.