Mocha Brownies – inspired by Choclette

I have said before how much I love Choclette’s blog about all things chocolate. Well the other week she posted a recipe for Almond Toffee Brownies and they sounded like they may well be the pinnacle of brownies. Today, I felt like making brownies and so I thought I would try her recipe.  Except that I can never really follow a recipe without feeling the need to mess about with it a bit.  So I haven’t yet discovered whether Choc’s recipe is the pinnacle of brownies, but I am sure it is.

My variation is pretty good, with a sugary crust and very moist brownie underneath.  Choclette normally uses duck eggs in her cooking and as my hens lay quite small eggs instead of 3 egg yolks I used 2 egg yolks and 1 whole egg.  I cooked my brownies for longer too, I don’t know why this was necessary, maybe it’s my Aga or the different size tin – a mystery to me.

120g butter
50g plain chocolate
2 tsp Camp chicory and coffee essence
225g caster sugar
2 egg yolks and 1 whole egg
110g ground almonds

Method

Melt the butter and chocolate together in a bowl suspended over simmering water (make sure the bottom of the bowl does not touch the water). Add the coffee essence.

Whisk together the egg yolk and whole egg with the sugar until fluffy. Fold in the almonds and the chocolate mixture.  Pour into a greased 8 inch square tin and bake in a preheated oven at 180°c, gas mark 4 or in the baking oven of the Aga for 20-25 minutes.  You want it nicely browned on top but still moist in the centre. Leave to cool in the tin and then cut into squares and enjoy with a cup of tea.

Thank you Choclette for yet more inspiration.

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12 responses to “Mocha Brownies – inspired by Choclette

  1. Thanks Kath, they look lovely. Coffee sounds like an inspired idea – I know CT would certainly like it. I’m hopeless at following recipes too – “it just ain’t natural”. Now the pinnacle of brownies? Is there really such a thing? I generally (although not always) think that the last brownie I’ve ever made is the best. I never understand about ovens, mine generally seems to cook things quite fast but sometimes it takes much longer than recipes suggest – shrug! And it’s perfectly all right to say you tried something I did and it was rubbish – I would forgive you eventually 🙂 Thanks again for your kind words and links.

    • Hi Choclette, well if I ever do try one of your recipes and it’s rubbish I will tell you, but so far so good 🙂 One day I will treat myself to an oven thermometer and all will be well.

  2. Can’t beat a good brownie recipe. I really like ‘sneaking’; coffee into my chocolate baking to bring out the flavour of the chocolate. Must try yours and Choclette’s brownies out … oh how the recipes are mounting up lol

  3. These sure do sound good with that sugary crust and moist insides. Coffee is perfect with chocolate; and, I, too, cannot help but tinker with a recipe.

  4. The brownies look so delicious. I would eat mine with a cup of coffee though!

  5. Yummie brownies,..look amazing & superb!

  6. I like a little coffee in my brownie mix, too. adds a nice depth to the chocolate. Brownie recipes are meant to be “tinkered with.”
    Clearly, I need to visit Choclette’s blog!

  7. I came across your blog when searching for aga baked ham which I’m going to do at Christmas – I hope it works. Have never tried baking it, only simmering it, then glazing and roasting for the last half hour. Nice recipes!

    • Hi Catherine, I am very glad you found me. Do let me know how the ham turns out. It always get lots of compliments when I make it. Just make sure the foil doesn’t come in contact with the ham or the salt reacts badly with the aluminium. Happy Christmas.

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