Snacks: Double Decker Mocha Brownies
Source of Recipe
unknown
List of Ingredients
6 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) soft unsalted butter
1 cup granulated sugar
1 1/4 cups (packed) light brown sugar
3 large eggs
2 teaspoons vanilla extract
1 tablespoon plus 1 teaspoon instant decaffeinated coffee dissolved
in 2 tablespoons hot water
2/3 cup semisweet chocolate chips (4 ounces)
Recipe
1. Position an oven rack in the middle of the oven. Preheat the oven
to 175 degrees (my note-not a misprint). Butter a 13x9x2-inch baking
pan.
2. Put the semisweet chocolate and unsweetened chocolate in an oven-
proof container and melt it in the oven, 8 to 10 minutes. As soon as
the chocolate is melted, remove it from the oven and stir it smooth.
Set aside to cool slightly. Increase the oven temperature to 325
degrees.
3. Put the flour, baking powder, and salt in a medium bowl and stir
together. Set aside. Put the butter in the large bowl of an electric
mixer and mix on medium speed for 15 seconds. Add the granulated
sugar and brown sugar and beat until the butter and sugar are creamed
thoroughly, about 1 minute. Decrease the speed to low and mix in the
eggs and vanilla, mixing until the eggs are incorporated. The
mixture will look slightly curdled. Stop the mixer and scrap the
sides of the bowl once during this time. Slowly add the flour mixture
and mix just until the flour is incorporated and the mixture is
smooth. Put 2 cups batter in a medium bowl. You can use the bowl
that held the flour mixture. Stir the dissolved coffee into the
batter. Stir the melted chocolate into the batter remaining in the
large mixing bowl. Use a thin metal spatula to spread the chocolate
batter evenly over the prepared batter. Spread the batter to the
edges of the pan. Sprinkle the chocolate chips evenly over the
batter. Use the thin metal spatula to spread the coffee batter evenly
over the chocolate chips. A few chocolate chips may show through the
coffee batter.
4. Bake until a toothpick inserted in the center no longer has liquid
clinging to it but the top of the brownies still feels soft, about 35
minutes. If the toothpick penetrates a chocolate chip, test another
spot.
5. Cool the brownies in the pan on a wire rack, about 2 hpurs. Cut
the brwonies into 12 to 16 pieces.
Good Advice: The brownie batter is made thick so that the two layers
remain separate when they are spread over each other. A thin metal
spatul will spread the batter easily into even layers.
Doubling the recipe: Use 1 1/2 teaspoons baking powder, double the
remaining ingredients, and use two pans.
To freeze: Wrap individual brownies tightly in plastic wrap. Place
in a metal or plastic freezer container and cover tightly. Or put the
wrapped brownies in a plastic freezer bag and seal. Label with the
date and contents. Freeze up to 3 months.
To serve: Defrost the wrapped brownies at room temperature for about
3 hours. Leftover brownies can be wrapped tightly in plastic wrap
and stored at room temperature up to 3 days.
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