Moca Chocolate Brownie
Enjoy these strong coffee and chocolate flavored brownies.
Yield
16 servingsPrep
10 minCook
40 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
canola oil
or light olive oil, or walnut oil |
|
| 2 | large |
eggs
|
|
| ½ | cup |
coffee
strong brewed |
|
| ⅔ | cup |
brown sugar, dark
packed |
*
|
| ½ | tablespoon |
vanilla extract
|
|
| 1 | cup |
whole-wheat flour
|
|
| ¾ | teaspoon |
baking powder
|
|
| ¾ | pound |
chocolate chips (semi-sweet)
12 ounces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
canola oil
or light olive oil, or walnut oil |
|
| 2 | large |
eggs
|
|
| 118 | ml |
coffee
strong brewed |
|
| 158 | ml |
brown sugar, dark
packed |
*
|
| 7.5 | ml |
vanilla extract
|
|
| 237 | ml |
whole-wheat flour
|
|
| 3.8 | ml |
baking powder
|
|
| 340.2 | g |
chocolate chips (semi-sweet)
12 ounces |
|
Directions
Preheat the oven to 350℉ (180℃).
Well grease and flour a 8 by 8-inch square baking pan and set aside.
In a large bowl, add oil, eggs, coffee, sugar and vanilla extract. Whisk until well blended.
In another bowl, sift together flour and baking powder. Set aside.
Place the chocolate chips into a heat-proof bowl.
Set the bowl over a same sized saucepan with 1-inch water added.
Heat the double boiler under medium-low heat to melt the chocolate chips until smooth, stirring often, do not let the water come to a boil.
Pour the melted chocolate into the liquid mixture, and whisk or stir until well mixed and smooth.
Add the flour mixture into the batter, and stir until just incorporated and moistened.
Pour the mixture into prepared pan and bake until a wooden stick inserted center comes out clean, 35 to 45 minutes.
Let brownie cool in the pan on a wire completely.
Cut into squares and serve.
The brownies can be kept in an air-tight container in the refrigerator for a few days or frozen for up to 1 month.
