Print This Recipe

Print
Mocha Brownies

Mocha Brownies

Lining the pan isn't busywork; it makes it easy to remove the brownies.

Everyday Food, May 2007 http://www.marthastewart.com/318077/mocha-brownies
2.97222
Rated
59.4444100(39)39
  • Prep Time 15 minutes
  • Total Time 3 hours
  • Yield Makes 16

Ingredients

    • 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
    • 1 cup all-purpose flour, spooned and leveled
    • 1/4 cup unsweetened cocoa powder
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 teaspoons instant espresso powder
    • 8 ounces semisweet or bittersweet chocolate, chopped
    • 1 1/4 cups sugar
    • 3 large eggs

Directions

  1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
  2. Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add instant espresso powder. Transfer batter to prepared pan; smooth top.
  3. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.