Double Chocolate Coffee Brownies
Coffee and chocolate in a brownie is like heaven in a bite
2 and 1/2
All purpose flour (320gm) OR 2 and 1/4 cup Whole-wheat flour
Instant coffee powder
1 and 1/2
1 and 1/2
/ 1.5 cups melted butter
1 and 1/4
Dark chocolate bar
Pre heat the oven at 180 degrees C for 10 minutes.
Melt the butter, add the chocolate and cocoa powder to the warm butter and mix until the chocolate melts.
Add the coffee powder, milk and cane sugar to the above. Mix well using a whisk until well combined.
Sift the flour and baking powder together.
Pour the chocolate mix prepared into the sifted flour.
Fold in the batter using a spatula until just combined. Avoid over mixing.
Transfer into a 10 by 10 inch square baking tin lined with parchment. Spread evenly using the spatula.
Spread the chocolate chips on top (you may also add walnuts / pecans).
Bake in the pre heated oven at 170 degrees C for 20 minutes or until done. (Overbaking may dry out the brownies, do check with a skewer after 20 mins of baking)
Allow to cool on a wired rack for at least 10-15 mins.
Use a sharp knife to cut neat squares and serve.
Store in an airtight container.
Oven temperature and time may vary. Do check on your brownies after 20 minutes of baking.
While lining your baking tray, allow the parchment to slightly over hang . This makes it easier to remove the brownies / transfer on to a cooling rack .
I have baked the above recipe with both all purpose flour and with whole wheat flour. The only difference is the reduced quantity of the latter in the recipe.
Store in a closed container once cooled to avoid the brownies from drying out.
Cup measure used : 1 cup = 200ml
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