A Drink Call Inspired Brownie

After dinner tonight, I was inspired! After making a hot drink call and a sepo asking for a 'markah' or mocha, I decided to create a gluten free mocha flavoured brownie!
I decided to modify a recipe that I have been giving a bit of a workout recently - David Lebovitz's Cheesecake Brownie
Cheesecake Brownies with a lovely cup of tea!
This recipe is also a great brownie if you're not feeling it's new gluten free, mocha-y cousin.

Gluten Free Mocha Brownies:

This recipe has an intense coffee and chocolate flavour and is extremely fudgey and rich - probably best served without a mocha... otherwise you may end up in a mocha food coma!! (Even despite the caffeine!!!)
Ready to eat Mocha Brownies!
  • 250g Dark Chocolate
  • 170g Butter
  • 1 1/3 cup of caster sugar
  • 4 eggs
  • 1 cup gluten free flour 
  • 1/2 cup of cocoa
  • A generous dash of vanilla essence
  • 4tbs of coffee paste (plenty of instant coffee to enough water to only just dissolve - too much water and you'll get a fudge texture rather than brownie)  **You can add less for a less intense coffee flavour
  • Lots of milk choc chips
  • A generous pinch of salt
(I also added some mini milk choc chips to top the mixture before going in the oven)

  1. Pre-heat the oven to 150 degrees Celsius
  2. Line your baking tray with baking paper
  3. Melt your butter and chocolate in the microwave or over a bain-marie
  4. Add your sugar to the chocolate mixture
  5. Add eggs - one at a time and making sure they are fully mixed before adding the next
  6. Add coffee mixture, vanilla essence and salt and mix thoroughly
  7. Add cocoa and flour and mix
  8. Mix in choc chips (as many or little as you like - I always add more choc chips than is probably acceptable as I am a chocaholic)
  9. Pour into lined container
  10. Top with mini choc chips or sprinkles
  11. Put in oven for about 60-65minutes+ (When done a skewer should come out clean... unless you hit a choc chip, in that case test another spot)
  12. Allow to cool a bit in tin to avoid splitting on removal
  13. Pull out of tin to cut up into a more manageable size
  14. Enjoy while slightly warm or later when completely cooled 
Mocha Brownies, straight out of the oven

A Selection of Baking Adventures

A Selection of Macarons

Still working on perfecting their looks 

A Farewell Macaron Cake

 Slightly Obsessed with Great Australian Bake Off (#GABO)

Technical Bakes...

Checkerboard Cake
... started running out of ganache so the outside isn't as nice as I would have liked

Lemon Meringue Pie
...gluten free base

Brandy Snaps

'Just Felt Like It' Bakes...

It's a Bundt... But don't worry, I fixed it!!

Christmas Bakes...

Gingerbread Gifts 

Christmas High Tea

Birthday Bakes

21st Birthday Cake (1st cake decorated with fondant)
Kit Kat and M'n'M Cake for my Brother's Birthday

Nacho Cake for a Nacho Party

Fundraising Bakes...

My bake stall for POTS and Orthostatic Intolerance Research at Baker IDI 
(Managed to raise over $500)

Cupcakes in ice cream cones for the Vet School's RSPCA Bake Stall

Halloween Bakes

Brains, Nutella Eyes and Pumpkins for a Halloween Party

Brains and generic halloween colours

The cake insides

What is this blog?

So after some inspiration from a friend I thought I would start a blog. Showing my many baking adventures and sewing creations, as well as some helpful tips.
I am self taught when it comes to sewing (unless you count making a cushion in year 8 art) and except for year 8 and 9 food tech, a self taught baker.
Anyway, hope you enjoy my blog!