Sunday, May 15, 2011

Brownies with Mocha Sauce

I found this recipe over at mybakingdom.com and desperately needed to make these. I couldn't find the crackers, so I did without. I wasn't impressed with the brownies at all. I prefer mine [click here]. But, dude! We seriously need to talk about the mocha sauce. Un.believable. I want to eat it with everything (it's quite yummy with fresh strawberries). Now if I could just find something to combine mocha sauce with peanut butter frosting...

For the brownies:
1/2 cup unsalted butter
1 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup baking powder
1/4 tsp salt

For the mocha sauce:
1/2 cup espresso or strong brewed coffee
6 tbsp sugar
1/4 cup cocoa powder
1 oz semi sweet chocolate chips
2 tbsp unsalted butter, cut into 2 pieces
1/2 tsp vanilla extract

To make the brownies: Preheat oven to 350 degrees. Grease and flour an 8x8 inch square baking dish; set aside.

In a small sauce pan, melt the butter over medium low heat. Once melted, remove from heat and stir in the sugar with a whisk. Add the eggs, one at a time, whisking quickly to prevent them from cooking. Stir in the vanilla extract.

In a small bowl, combine the flour, cocoa powder, baking powder, and salt. Add the flour mixture to the pan and whisk until thoroughly combined.

Pour batter into the pan and spread to the edges as needed. Bake for 28 to 33 minutes, or until a toothpick inserted near the center comes out with one or two crumbs clinging to it. Allow to cool completely before serving.

To make the sauce: Combine the coffee, sugar, and cocoa powder in a small sauce pan set over medium high heat and bring to a boil, whisking occasionally. Reduce heat and simmer for about 30 seconds without stirring.

Remove from heat and whisk in the chocolate and butter until smooth. Stir in the vanilla. Let stand at least 1 hour before serving.

Once the brownies are cooled, drizzle them with some of the mocha sauce. Use remaining sauce to drizzle over ice cream, etc.

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