Mocha Brownies

Name: Mocha Brownies
Prep time: 15 min
Total time: 180 min
Ingredients: 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan; 1 cup all-purpose flour, spooned and leveled; 0.25 cup unsweetened cocoa powder; 0.5 teaspoon baking powder; 0.5 teaspoon salt; 2 teaspoons instant espresso powder; 8 ounces semisweet or bittersweet chocolate, chopped; 1.25 cups sugar; 3 large eggs

3.1

(58)

26 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

3 hrs

Yield:

16

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

Ingredients

8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1 cup all-purpose flour, spooned and leveled
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons instant espresso powder
8 ounces semisweet or bittersweet chocolate, chopped
1 ¼ cups sugar
3 large eggs

Directions

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.
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.
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.