Skip to main content

Mochaccino Brownies

I love anything that has coffee. Be it cakes, brownies, desserts anything under the sun that has coffee, I simply devour it! And, it's been quite some time since I've made anything with coffee... Found this brownie recipe in one of the books I have and sounded quite interesting!!! 

A Mochaccino Brownie, heard about it?? Me, no way!!Haven't come across any mochaccino brownies in my place!! A mochaccino is simply a cappuccino added with chocolate syrup... And the mochaccino brownies are rich, dense and moist chocolate brownies infused with rich espresso coffee flavour.


























Ingredients:
Recipe Adapted from: Coffee by Parragon Books

Unsalted butter- 115g
Plain chocolate - 115g
Espresso strong black coffee - 2 tbsp
Caster sugar - 250g
Cinnamon, ground - 1/4 tsp
Plain flour - 85g

Method:
  • Preheat oven to 180 C. Grease and line a square baking pan.
  • Place the butter, chocolate and coffee in a medium sized saucepan over a low heat and stir until just melted and smooth. Cool slightly.
  • Whisk in the sugar, cinnamon and eggs. Beat in the flour. Pour the mixture into the prepared pan.
  • Bake in the oven for 35-40 minutes, until just firm but still moist inside. Cool in the pan and then cut into squares or bars.

You could add walnuts and chocolate chips, but I didn't as we are not walnut lovers and I was running out of chocolate chips. Also, you could serve the brownies with some white mocha sauce poured on the top, but again we love to have our brownies with vanilla ice cream and chocolate syrup, so skipped that part too! *smiles*




 
Labels:

Comments

Post a Comment

Always happy to hear from you.....

Popular posts from this blog

Coffee Liqueur Muffins

It was only recently, when decluttering my pantry, I realised I had a bottle of unopened coffee liqueur which my friend got it for me from Goa last year..... Then, as usual searched for a recipe and found out one from my collections....So, here it is Coffee Liqueur Muffins! According to the book, its an after-dinner muffins, but we loved it with our cup of evening-tea....... Ingredients: Recipe Source:Coffee by Parragon Books Instant coffee granules - 2 tbsp Boiling water - 2 tbsp Plain flour - 280 gm Baking powder - 1 tbsp Pinch of salt Light brown sugar - 115 gm Eggs - 2 Milk - 100ml Butter - 85 gm, melted and cooled Coffee liqueur - 6 tbsp Oil or melted butter, for greasing Method: Preheat oven to 200 C. Line a muffin tin with muffin case. Put coffee granules and boiling water in a cup and stir until dissolved. Leave to cool. Sift together the flour, baking powder and salt into a large bowl. Stir in the brown sugar. Lightly beat the eggs in anoth...
Post a Comment
Read more

Shahi Zafarani Sharbat

These days the climate has changed and its getting more cooler with occassional rains. Though we were not directly affected by "Nilam", its effect was felt in our place too. It was quite windy and pouring yesterday.... Now, who can say no to a warm drink with some hot snacks on such days??Well, not me anyways!! I was going through last month’s Good Food India magazine, when I came across this warm sharbat by Shayma Saadat. The moment I read about it, I knew this would be the perfect drink for the day…..By the way, Shayma Saadat is from Pakistan and she is the author of the award-winning heritage food blog- The Spice Spoon ….Hop on her blog to find out more Pakistani recipes...     Ingredients: Recipe Source: Good Food India, October 2012 Saffron strands - 1/2 tsp, crushed in a pestle and mortar Whole milk - 1 ltr + 3 tbsp Heavy whipping cream - 300 ml Cardamom - 6 pods, deseeded Sugar/Honey - 2-3tbsp Cardamom powder - 1 tsp Pistachios, unsalted...
Post a Comment
Read more