I decided to modify a recipe that I have been giving a bit of a workout recently - David Lebovitz's Cheesecake Brownie
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| Cheesecake Brownies with a lovely cup of tea! |
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!!!)
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| Ready to eat Mocha Brownies! |
Ingredients:
- 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)
Method:
- Pre-heat the oven to 150 degrees Celsius
- Line your baking tray with baking paper
- Melt your butter and chocolate in the microwave or over a bain-marie
- Add your sugar to the chocolate mixture
- Add eggs - one at a time and making sure they are fully mixed before adding the next
- Add coffee mixture, vanilla essence and salt and mix thoroughly
- Add cocoa and flour and mix
- 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)
- Pour into lined container
- Top with mini choc chips or sprinkles
- 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)
- Allow to cool a bit in tin to avoid splitting on removal
- Pull out of tin to cut up into a more manageable size
- Enjoy while slightly warm or later when completely cooled
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| Mocha Brownies, straight out of the oven |
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