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 

Chocolate Chunk Cookies

These chocolate chunk cookies are very reminiscent of brownies. Using milk chocolate chunks gave little burst of sweetness although if dark chocolate chunks were used the cookies would then be a nice deep rich chocolate flavour. Regardless, these are a pure chocolate lovers dream.    

Chocolate Chunk Cookies

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makes approximately 16 cookies

1/2 cup (125ml) margarine or butter

1/3 cup (75ml) packed brown sugar

1/3 cup (75ml) granulated sugar/caster sugar

1 egg

1 teaspoon (5ml) vanilla extract

1 1/4 cups (300ml) all purpose flour

1/4 cup (60ml) good quality cocoa powder

1/2 teaspoon (2ml) baking soda 

1/2 teaspoon (2ml) baking powder

1/4 teaspoon (1ml) salt

1 cup (250ml) chocolate chunks, like Hersey's Chipits Inspirations Milk Chocolate Chunks 

Pre-heat the oven to 350ºF (180ºC) and line a baking tray with baking parchment paper.

In a bowl combine the flour, cocoa powder, baking soda, baking powder and salt. Whisk together. Set aside.  

In another bowl and using an electric mixer, beat together the margarine or butter, if using, brown sugar and granulated sugar until light and fluffy. Beat in the egg and the vanilla.

Stir the dry ingredients into the butter mixture until smooth. Fold in the milk chocolate chunks.

Drop heaping spoonfuls of the cookie dough onto the prepared lined baking tray, 2 inches (5cm) apart. Bake for 10 to 12 minutes or until tops are firm; let cool on baking tray for 5 minutes. Transfer to wires racks to continue cooling. Repeat until all the cookie dough has been baked.  

Notes: If you can not find the Hersey's Chunks, then chop or break your favourite chocolate or chocolate bar into into pieces and use that. I found that 10 minutes was sufficient baking time, however ovens vary. Milk chocolate chunks gave the cookies a little hit of sweetness, although  

Enjoy the sunshine! - JD