Mocha Brownies
Sunday, January 23, 2011 at 09:53AM 
What’s that I hear you say? It’s cold and rainy outside and you need something gooey and sweet to sustain you through these mildly depressing days? I think I can help you there. If ever there were a food based manifestation of a cuddle, then these brownies are it. I could justify the making of so rich a thing during this traditional month of detox by telling you that they are vegan and therefore contain less fat and sugar than their usual counterpart. But I’m not going to, because it really doesn’t matter. When it comes to pleasure in the kitchen I am totally with Nigella (although possibly with a little less pout); there is no point ruining a good slice of cake with a hefty dollop of guilt. Saying that, I am also a firm believer in balance and so cake everyday is a step too far, but really, there is nothing wrong with a serene slice of chocolate heaven on a miserable winter afternoon. Especially when you take in to account that cakes were baked to be shared with the people you love (or at the very least, like) and so to offer them a square of this wonderful, intense brownie is sure to bring a little love your way.
These brownies provide a rather heavenly blend of rich, deep cocoa, sweet maple syrup and the bitter bite of coffee; pulled together to form a divine treat ideal for this time of year. Don’t be put off by how liquid the batter appears initially - it is this that gives the brownies such a wonderful, gooey texture. You may also question the use of salt in the recipe, but in my experience a little pinch of sea salt in a chocolate based pudding helps to bring out the rich intensity of the cocoa bean and really adds to the flavour. If in doubt feel free to leave it out. As to the coffee; use real caffeinated coffee or decaf, depending on your whim.
MOCHA BROWNIES
Makes 12 brownies
You will need an 8 or 9 inch square baking tin for this recipe
200g/7oz Doves Farm Gluten Free Plain Flour
50g/2oz cocoa powder – I use Green & Black’s
1 tsp baking powder
1½ tsp bicarbonate of soda
300g/10½oz maple syrup
115g/4oz rice milk
100g/3½ oz freshly made coffee
100g/3½ oz sunflower oil
50g/2oz walnuts
A pinch of sea salt
Preheat the oven to 170c (150c Fan) then lightly grease and line your baking tin. Place the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant – this should take around 5 – 8 minutes but keep an eye on them as you don’t want them to burn. Remove from the oven, allow them to cool and then chop until fairly fine.
Next, sift the flour, baking powder, bicarbonate of soda, cocoa and sea salt in to a large bowl. In a separate bowl whisk together the maple syrup, rice milk, coffee and sunflower oil until combined. Pour the liquid ingredients into the flour mixture and beat together until smooth. Then stir in the chopped walnuts.
Pour the batter into the baking tin and bake in the oven for 40 - 45 minutes. If in doubt insert a cocktail stick in to the centre of the brownies – if it comes out clean then they are cooked. Remove the brownies from the oven and transfer the tin to a wire rack, allow the brownies to cool completely before cutting into squares and serving.
Reader Comments (14)
These do sound so very nice indeed! I also agree with the salt and the no guilt policy, both fantastic.
IC, Thanks for commenting, I promise, these are an absolute dream to make and eat.
Oh, these looks so lovely and perfect as it is still so cold and horrid outside. Chocolate therapy!
Oh these do taste gorgeous. Shall be making with proper caffeinated coffee next time so I have a good excuse for not letting children share ;-) I'll also be reporting back on how yesterday's batch keeps, as I suspect the top may get even more biscuity and lovely.
Sarah, tuck in and enjoy!
FHC, thanks so much & quite right about the coffee! Do let me know how you get on.
What a great recipe! I made some of these yesterday and they really are luxuriously soft and squidgy. I could have literally eaten them forever (though in the end I settled for 6 - nom nom nom). Keep these wonderful recipes coming please!
C.B So glad you liked them & in such quantities! The maple syrup really does add a velvety texture to them - enjoy.
Pippa- Oh boy! This is just what I'm craving these days. The maple syrup, coffee, and chocolate combination sounds perfect.
Nancy, thanks so much. I know, pretty powerful stuff hey?! They really blend together seamlessly and give a great textured brownie.
these look totally amazing!
Just made these brownies......................Yum! They are just great. My first try at one of your recipes but I shall be back for more. I think I will cook them a little less next time as they could do with being a little squidgy in the middle ( my oven does tend to get a little too hot).
Thanks!
Anna
Hi Anna, so glad you like them. You're right though, trust your instinct about your oven - they're all different and it pays to adjust them accordingly. These brownies need a bit of squidge in the centre. It's just all the more reason to make them again!
Absolutely, think my family would be pleased if I made them again as well, and they don't have any intolerances!
Bartender Economy. Nice analogy! So that makes the comment section sort of like Cheers?
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UBB