mocca almond brownies

There are two types of brownies that one can bake: fudge-like brownies and cake-like brownies.

Fudge-like brownies are sometimes a bit of a challenge to make because if you are not successful, the baked brownies are too moist and you can even mould them with your hands like play-doh.

Cake-like brownies are easier to make but one has to be careful not to over-bake the brownies else they would end up very dry. The mocca almond brownie recipe in this post would give you cake-like brownies.

Ingredients

1 1/2 tsp baking powder

80g cocoa powder

85g plain flour

1/2 tsp ground cinnamon

60g semi-sweet chocolate chips

100g almonds

175g butter (softened)

180g castor sugar

3 eggs

1 1/2 tsp vanilla essence

3 tsp 3-in-1 instant coffee

3 tbsp warm water

Method

1. Preheat the oven to 180 degrees celsius.

2. Grease a 9" x 9" square cake tin and line with baking paper.

3. Sift the baking powder, cocoa powder, plain flour and ground cinnamon in a bowl. Set aside.

4. Using an electric chopper, roughly chop up the chocolate chips and the almonds. Set aside.

5. Cream the butter and sugar in a large mixing bowl until pale and fluffy. Add the eggs, one at a time.

6. Add the chocolate chips and almonds to the butter mixture. Add the vanilla essence. Mix well.

7. Dissolve the instant coffee in the warm water and mix with the butter mixture.

8. Fold in the flour mixture and mix well. The batter will be wet.

9. Spoon the brownie batter into the prepared cake tin and level out the top with a spatula.

10. Bake in the oven for 30 minutes.

11. Let the brownie cool before slicing the brownie.

Tips

1. Do not overbake. When you insert a toothpick into the brownie, it may not come out clean (but it should not come out wet).

2. For the 3-in-1 instant coffee, I prefer to use white coffee. If available, I will use flavoured white coffee such as white coffee with hazelnut flavour.