Mocha Brownies

I am so nervous about the yearlies, but I'm too lazy to revise. I probably will have to cram in the last few days. Oh well, never been the conscientious type anyway.

Brownies! These mocha (coffee)-flavoured brownies were tasty, but only to those who enjoy coffee. I myself am a tea person so these weren't that exciting. People who love coffee though would love these.

I don't know why but I burnt the bottom of the brownies. Maybe my oven's weird? I don't know. I also added some chopped walnuts for texture.

Bye! (I have to think of a better way to end my posts)

Recipe

Obtained here

Makes 16

113g unsalted butter, cut into pieces, plus more for pan
1 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons instant espresso powder
113g ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs
(I also added some chopped walnuts)


1. Preheat oven to 180°C. Brush a 22cm square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 5cm overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.

2. Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add instant espresso powder. Transfer batter to prepared pan; smooth top.

3. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.