Today's Brownie is again made with cocoa powder enhanced with the taste of the coffee. Even while making the batter, I wanted to taste and see how it would taste once baked. It's again a hurried post as an unexpected trip got planned and now have to carry the brownie in fact for the cake cutting. It's going to be my niece's birthday and Hubby dear insisted on a homemade cake. Hence the picture as a whole and not sliced! And imagine I baked it in a hurry this morning and still have two more to be baked in the evening!
I was checking out the bookmarked list I had and was inspired by this. It surely looks all dark and sinful. Can't wait to taste it once it's sliced!
Eggless Coffee Cocoa Brownies
All Purpose Flour - 1 Cup
Cocoa Powder - 1/2 Cup
Icing Sugar + 1 Tbsp Icing Sugar For Dusting - 3/4 Cup
Baking Soda - 1 tsp
Pinch Of Salt
Melted butter - 5 Tbsp
Buttermilk - 1 cup (made with 2 tsp curd + 3/4 water)
Instant Coffee - 2 tsp + 1/4 water
Dark Chocolate Pieces Or Chocolate Chips - 1/4 Cup Chopped
How to bake the Brownie
Preheat oven to 185 C
Line and grease an 8" square tin with parchment paper.
Sift all purpose flour, sugar, baking soda, salt, and cocoa powder together a couple of times until they are mixed well.
Melt instant coffee powder in 1/4 cup and let it cool.
To the bowl of flour, add melted butter, buttermilk, and coffee solution and whisk again until you get a uniform mixture.
Add in choco chips/dark chocolate pieces into the batter.
Transfer the batter mixture in it to get a 1" thick layer of the mixture.
Bake for 25-30 mins at 185 degrees or till done.
Cool completely and remove from pan and cut into squares.