I missed my oven, the last thing I baked was espresso cake,after that I took a break. Mom and granny keep complaining that I don't make any thing spicy for them ,both of them don't like sweets(for obvious reasons).
Yesterday when I checked my bookmarked recipes,I realized that 90% of the recipes were cakes and brownies. Guess that's were my heart gets pulled to. I had to bake.My oven was calling out.
Mocha Brownies everyone
Recipe source:Martha Stewart
Ingredients
- 8 tbsp Butter (1 stick /113grams) I used 100 grams
- 1 cup all purpose flour (maida)
- 1/4 cup cocoa powder (I used hersheys)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tsp espresso powder
- 8 ounce semi sweet chocolate (270 grms)
- 3 large eggs
- 1 tsp vanilla essence
- 1 1/4 cup sugar
Method
1.Grease and line a 9 inch baking tin with baking paper.The baking paper should be extending out so that you can just lift the brownie out once its baked.
2.Preheat the oven at 180 degree C.
3.In a bowl sieve flour, cocoa powder, salt and baking powder . Keep this aside.
4. Melt butter and semi sweet chocolate over a bowl of simmering water. When the chocolate melts remove from flame and add sugar and mix well, now add lightly whisked eggs, vanilla essence and espresso powder. Mix well.
5. Fold in the flour mixture and beat slowly till well combined and moist (do not over beat)
6. Pour the batter into the prepared baking tin and bake for 45 minutes.
There are ways to know if your brownie are done. Unlike cake, brownies cannot be judged by inserting the toothpick and see if it comes out clean.
One way to know is that you will see the brownies will start leaving the sides of the baking tray.
Second, a thin layer forms on top of the brownie, almost like a layer of skin.
Third, when you press the brownie at the edges it will spring back a little.
And fourth, when you insert a toothpick,you will see crumbs stuck to it.
One way to know is that you will see the brownies will start leaving the sides of the baking tray.
Second, a thin layer forms on top of the brownie, almost like a layer of skin.
Third, when you press the brownie at the edges it will spring back a little.
And fourth, when you insert a toothpick,you will see crumbs stuck to it.
7.After the brownies are done, remove from oven. Lift the brownie from the baking tin and leave on a wire rack and let it cool completely before cutting.
8.Heat the brownie in the oven for few seconds and serve with vanilla ice cream or eat just like that.
bakery recipes are difficult, they need accurate measurements, etc. but your post encourages me to make them
ReplyDeleteThey look so perfect and yummy my all time fav
ReplyDeleteMartha's recipe is bookmarked by me too and am tempted by your lovely pics !
ReplyDeletetruly delicious looking brownies :)
ReplyDeleteHi Charishma, Thank you so much for your wonderful and sweet comments. I loved your blog and recipes so much. I am great fan of mangalorean cuisine. Glad to follow you.
ReplyDeleteI love brownies, they are completely and totally addicting! Where did you find the espresso powder? I never see it in the store. I may just have to order some off of Amazon.
ReplyDeleteWow.. they look so prefect with a lovely crust. Yummy to the core :) I am a brownie fan just like you :)
ReplyDeleteWow that looks so delicious!!
ReplyDeleteI'm a big time Brownie fan & have made these. They are just too good, so addictive!!
ReplyDeleteIf i want to make it eggless... what substitute can i use??
ReplyDeletehi Siddhi...I have never made eggless brownies...so iam really not sure what to substitute..there are recipes for vegan brownies on http://allrecipes.com/recipe/vegan-brownies/
ReplyDeletemaybe u can try that out and add some coffee powder to make it mocha vegan brownies...
cherie