DARK MOCHA BROWNIES, Indulgence, slightly healthier

Dense mocha Brownies with a 67 twist....

Thanks to  flu brain, forgot to photograph 67's brownies before they were eaten
Photo courtesy of The Daily Telegraph  licensed for reuse under this Creative Commons Licence
'Loved them so much made animal noises!' Tasters

Easter is not Easter without a good hit of chocolate, whether in the form of chocolate eggs and figurines or a wicked dessert.  

These super sensational brownies (adapted from Diana Henry of the Daily Telegraph) definitely fall into the wicked category.  But because 67's guests included someone with sugar problems, damage was reduced by cutting sugar and increasing fibre.  67 also halved the amount of icing.  Smaller portions also helped.  

The results were still gorgeous.  The brownies were intensely dark in flavour with the expresso undertone intensifying the chocolateness.  67 thought the icing might be gilding the lily but in fact added a welcome touch of chocolatey slitheriness to the fudgy cake-like texture. 

For gooey brownies, bake just 25 mins - the centre will be a bit wet but produce a fudgy texture.  For more cake-like brownies, bake a further 5 mins.  67 plans to make this in a larger pan,  cook it for less time and will report in due course.
   
It's unlikely that children will enjoy these brownies but Tips (below) provide a link to stuffed chocolate cake/cupcakes that are so easy, the kids can make them.  It will keep the kids out of your hair while providing plenty of fun.

Cost: £4
Makes: one 20cmx20cm/8inchx8inch pan, say 12-15 portions

Ingreds:
    2 tbsp expresso powder mixed with 1.5 tbsp boiling water

   110gm/3.8oz unsalted butter, very soft
   200gm/7.05oz soft brown sugar +
     50gm/1.8oz ground almonds or dried unsweetened coconut OR
           250gm/8.8oz soft brown sugar

   5 med eggs, well beaten

   2 tsp vanilla

   50gm/1.8oz plain white flour +
   37.5gm/1.3oz wholemeal flour  
      (OR 100gm/3.5oz plain flour)     
   30gm/1.05oz cocoa powder (not hot chocolate)

   50gm/1.8oz coarsely chopped 70% chocolate or commercial chocolate chunks
   75gm/2.6oz coarsely chopped walnuts or pecans

Method:

1. Preheat oven to 180c/350f
2. Place a strip of greaseproof paper long enough to extend up the sides in  the centre of a 20cmx20cm/8inx8in square pan; grease the unlined sides 
3. Put expresso mixture to one side
4. Beat butter until takes on a whipped appearance; beat in sugars gradually until pale & fluffy - it'll take a few minutes
5. Gradually beat in eggs, little by little - the batter may look a bit curdled but will be ok 
6. Beat in vanilla and expresso mix
7. On low speed, add flours & cocoa; beat until just mixed.  Scrape sides and bottom of bowl with spatula to ensure all flour is mixed in
8. Add nuts & chocolate; on low speed, distribute evenly 
9. Scrape into tin
10. Bake about 25mins for squidgy brownies, 5 mins more for cakelike brownies
11. Cool in pan 15 mins
12. Run a paring knife round the edges of the brownies; lift out brownies and transfer to a cooling rack
13. When brownies are cool, spread with icing

Icing: 

1.  Gently heat 
   50ml double cream

   1/2 tbsp expresso powder

   sugar to taste - 1-2 tbsp (opt)

2.  Off the heat, add
   37gm dark chocolate
3.  Stir till glossy; dribble over or over brownies

Comments:
'All the canvasers loved them but preferred the squidgy ones to the cake-like ones.  I found the gooey ones absolutely adorable; my noises of appreciation were so loud, someone came to investigate!' Political Agent

Tip:
For the children: easy peasy chocolate cake, for making and for eating

                                                                     More Indulgences on Nav Bar: Recipes II/Desserts...

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.