Surely I’m not the only person who gets a craving for a decent batch of homemade brownies every once in a blue moon? Good. I feel better already.
Since I don’t have a recipe for brownies deemed worthy of sharing, here’s one to tide us over until the next time I find a better one. Although that might be years from now because this one is pretty stinkin’ delicious!
Also, please ignore that these look like something unmentionable. I promise it’s just my amateur food styling skills. You won’t regret these moist brownies even if they don’t look presentable. Trust me.
Gooey Mocha Brownies
Adapted from Honey & Jam
5 oz. vegetable oil
1/4 C espresso, brewed
1 1/4 C sugar
3/4 C plus 2 T unsweetened cocoa powder (natural or Dutch-process)
1/4 t sea salt
1/2 t pure vanilla extract
2 large eggs, cold
1/2 C all-purpose flour
+ Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with foil, leaving an overhang on two opposite sides. Spay lightly with cooking spray for easier removal once cooked.
+ Combine the oil, sugar, cocoa, espresso and salt in a medium bowl. It looks fairly gritty at this point, but it will smooth out once you add the eggs and flour.
+ Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
+ Bake until a toothpick inserted into the center emerges slightly moist with batter, about 25 to 30 minutes. Let cool completely on a rack.
+ Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares and try not to nibble on broken pieces. Not that I would know from experience.