Martha Stewart's Mocha Brownies
Martha Stewart's Mocha Brownies are absolutely divine! The perfect combination of coffee and chocolate!
1 stick unsalted butter, cut into pieces, plus more for pan
spooned and leveled
unsweetened cocoa powder
instant espresso powder
semisweet or bittersweet chocolate
Preheat oven to 350 degrees.
Brush a 9-inch square baking pan with butter.
Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides.
Butter paper, and set pan aside.
In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water.
Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan.
Add sugar; mix to combine.
Add eggs, and mix to combine.
Add flour mixture; mix just until moistened (do not overmix).
Add instant espresso powder.
Transfer batter to prepared pan; smooth top.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes.
Cool in pan for 30 minutes.
Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper).
On a cutting board, using a dampened serrated knife, cut into 16 squares.
Store in an airtight container at room temperature, up to 2 days.
Martha Stewart's Mocha Brownies https://www.stockpilingmoms.com/martha-stewarts-mocha-brownies/