Mocha Brownies

Coffee. Chocolate. Brownies. Need I say more?

There are a million brownies recipes, this is my favorite! Even if you don't like coffee (like my dear husband), you will love these (as he does). The coffee flavor is subtle but really brings out the intensity and richness of the chocolate.

Don't worry, the batter will be quite thick.

Spread it in the baking pan as evenly as you can.

Depending on your oven and how you like brownies (fudgy and gooey or a little on the dry side, more like cake), you will need to bake these anywhere from 22 to 28 minutes. Mine come out after 24 minutes and they are just perfect!

Makes 16 squares in an 8-inch square pan

• Cooking spray
• 1/4 cup butter = 60 g de beurre
• 1/4 cup semisweet chocolate chips = 50 g de pépites de chocolat
• 1/4 cup freshly brewed strong coffee = 60 ml de café fort
• 1 teaspoon vanilla extract = 1 cuillère à café de vanilla
• 2 large eggs, lightly beaten = 2 oeufs, légèrement battus
• 1 1/2 cups all-purpose flour = 175 g de farine
• 1 1/4 cups sugar = 250 g de sucre
• 1/2 cup unsweetened cocoa = 55 g de cacao (type Van Houten)
• 1 teaspoon baking powder = 1 cuillère à café de levure (chimique)
• 1/2 teaspoon salt = 1/2 cuillère à café de sel

Preheat oven to 350F/180C. 

Coat bottom of a 8-inch square pan (= moule carré de 20 cm) with cooking spray.
 

Combine butter and chocolate chips in a small microwave-safe bowl. Microwave on medium-high for 1 minute or until butter melts. Stir until chocolate is smooth.

Mix sugar and butter/chocolate mixture until combined.

Combine coffee, vanilla, and eggs in a bowl. Stir into previous mixture.

Combine flour, cocoa, baking powder, and salt in another bowl, stirring with a whisk.

Add to main mixture and mix until all combined. Spread evenly into prepared pan.

Bake at 350º for 24 minutes. Cool on a wire rack. Enjoy!