Mocha Brownies
These cake-like brownies are a rich and indulgent dessert that you can make from scratch in less than 10 minutes!
These cake-like brownies are a rich and indulgent dessert that you can make from scratch in less than 10 minutes!
- Carbohydrate 0.0590333333333333 g
- Cholesterol 0 mg
- Fat 0.00028 g
- Fiber 0 g
- Protein 0.00028 g
- Saturated Fat 4.66666666666667E-05 g
- Serving Size 1 1 people (26g)
- Sodium 67.2225333333333 mg
- Sugar 0.0590333333333333 g
- Trans Fat 0.000168 g
- Calories 1 calories
Step-by-step
- Preheat oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper long enough to allow the ends to extend over the pan.
- In a metal mixing bowl set over a pot of boiling water melt chocolate and butter, stirring until smooth. Remove from the heat and let cool for 5 minutes.
- Add the sugar to the chocolate mixture and whisk until well incorporated. Add eggs, one at a time then whisk in the vanilla extract. Dissolve instant espresso powder in 4 Tbsp hot water and add to the mixture.
- Add the flour, dutch-process cocoa powder, and salt and gently fold them in with a rubber spatula until just combined.
- Spread the batter into the pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out with moist, fudgy crumbs attached. Don’t over bake the brownies!
- Let the brownies cool in the pan on a wire rack to room temperature.
Ingredient measurements reveal nothing about thermal thresholds or the physics of emulsion. Dark chocolate and unsalted butter require gentle indirect heat over simmering water rather than direct burner contact to prevent scorching the milk solids and seizing the cocoa fats. Whisking granulated sugar into the warm chocolate mixture cools the temperature down enough to prevent the three room-temperature eggs from scrambling upon contact. Dissolving instant espresso powder in four tablespoons of hot water before incorporation ensures the coffee granules distribute evenly instead of leaving bitter pockets throughout the crumb. Folding all-purpose flour and sifted Dutch-process cocoa powder demands a rubber spatula rather than an electric mixer. Overworking the batter develops gluten networks, transforming a tender dessert into a tough, bread-like texture. Judges must rely on visual cues rather than a thermometer. Pull the baking pan from the 350°F oven precisely when a wooden toothpick inserted into the center emerges coated in moist, fudgy crumbs rather than wet batter or completely clean wood. Allowing the baked squares to cool entirely inside the pan on a wire rack lets the fats reset properly for clean slicing.
