I will start by telling you that I don’t think the photographs do these brownies justice. They fail to capture quite how squidgy, rich and moist they are. They miss completely the telltale scatter of whole chocolate chunks nestled inside the sponge and certainly, they fail to hint at their decadent, malty scent. Really, these brownies are both incredibly simple and rather a delicious treat; I have to fess up and tell you that they are actually a variation on a previous chocolate brownie recipe. I really had no intention of posting them but they were so good and so well received that I though it worth the repetition. While we are in this segue of seasons, neither one thing nor the other, it’s nice to have something you can bake in the afternoon that suits both rain and shine, because let’s face it, there are few in the world who will turn down a cup of tea and a freshly baked brownie of an afternoon, and those that do are frankly not to be trusted. Plus, they are perfect for making to take to gatherings and parties, whatever the event. The fact that they you can have them made and ready within half an hour is a bit of a blessing too, it leaves you extra time to spend with people that you love, something which is fundamental to a person’s happiness...love and chocolate brownies, who could ask for more.
CHOCA MOCHA BROWNIES
Makes 12 brownies
You will need an 8 inch square baking tin for this recipe
170g Doves Farm gluten free self raising flour
3 tbsp cocoa powder
170g soft light brown sugar
1 tsp baking powder
4 tbsp ground flaxseed
1 tbsp instant coffee powder
230ml rice milk
5 tbsp sunflower or rapeseed oil
50g dark chocolate – check to make sure it is dairy and soy free, I like Montezuma’s or Willie’s Cacao
A very small pinch of salt
Preheat the oven to 180c and grease and line the baking tin.
Roughly chop the chocolate into small chunk. Sift the flour, cocoa, salt and baking powder into a large mixing bowl. Stir in the brown sugar, chocolate chunks and flaxseed until evenly mixed. Place the coffee powder into a measuring jug and add a dash of boiling water, stir until dissolved. Top up the coffee with the rice milk, oil and vanilla extract and then pour over the dry mixture, stirring together until smooth and glossy.
Pour the mixture into the tin and bake in the oven for 25 minutes until just firm on top. Remove from the oven and leave in the tin to cool for 10 minutes before serving or transferring to a wire rack to cool completely.