Mocha Brownies

 

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.