Friday, April 12, 2013

One Bowl Mocha Brownies

One Bowl Mocha Brownies

Want to know what a crazy person who is cutting back drastically on sugar does??

She makes brownies.

Yeah, that would be me.

What is wrong with me?? I can't help myself.

I saw the words "brownie" and "one bowl" and "mocha" and I started to salivate and the next thing you know I'm buying dark chocolate and sniffing the package on the way home in the car. I really did.

One Bowl Mocha Brownies 2

I saw these amazing brownies on Leites Culinaria and I knew I had to make them.

They only make nine generous sized brownies, so it wasn't like I was making a great big pan of brownies. It was just a little pan. A smackerel as Pooh Bear would say.

I seriously think this no sugar thing is effecting my brain.

So, I made them Saturday. I wrapped them up and let them sit over night. Sunday I unwrapped them and I smelled them. They smelled so good. So unbelievably good. I photographed them. I brought them back into the kitchen. I looked at them on table. I smelled them again and then I got a small knife and cut a quarter of one and ate it and I gave John the rest. I think I demonstrated unbelievable self-control. I mean come on...look at these!

One Bowl Mocha Brownies 1

That one bite was so glorious. These are moist, gooey brownies, not cake-like brownies. If that's what you're looking for...this is not the recipe for you. I used instant espresso powder in mine. The mocha flavor was amazing and that wasn't the sugar talking! 

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One Bowl Mocha Brownies
recipe from Leites Culinara
2 ounces semisweet or dark chocolate chips or chopped chocolate
1 stick (4 ounces) unsalted butter, plus more for the baking dish
2 cups semisweet or dark chocolate chips or chopped chocolate (about 12 ounces)
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon salt
2 large eggs
1 tablespoon instant coffee or, for a more robust taste, espresso granules

Preheat the oven to 350°F. Butter an 8-by-8-inch glass baking dish. (I placed a piece of parchment in my pan and sprayed it with cooking spray so I could just lift them out when they were cooled. Worked perfectly).

In a large microwavable bowl, add the chopped semisweet chocolate, butter, and 1 cup chocolate chips or chopped chocolate. Microwave on high for 1 1/2 minutes. Whisk together the melted butter and chocolate.

Whisk in the sugar, vanilla, flour, cocoa powder, and salt. Let cool for just a minute or so, then whisk in the eggs and instant coffee or espresso granules. Whisk for about a minute, or until the batter is smooth. Fold in the remaining 1 cup chocolate chips or chopped chocolate. Scrape the batter into the baking dish.

Bake the brownies for 22 to 25 minutes. * See note. You can try to check the brownies for doneness by inserting a tester or toothpick in the center, although since they have chunks of chocolate, you can’t really be certain with this method. You may need to guess a little and leave them in the oven a touch longer if you like them less gooey. Let cool slightly in the pan on a wire rack before cutting and serving.

Note* These took so much longer than 25 minutes to bake for me. I baked mine for 43 minutes. They came out perfectly, so please check yoru baking time! 

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