“I Made It! Monday” Easter Extension

I hope you’ll forgive me, but I have decided to extend the first week of my new event, mainly because it has only just “made it” to The Daily Post’s Events listing (see what I did there?) Don’t worry, though – I will still share the details of something else I made in the last seven days…

Taking advantage of the extra time off from work many of us are fortunate to get over the Easter long weekend, I decided to do some baking. While I was waiting for the Other Half to come home with some extra supplies I needed to give KitchenSpells’ Chocolate and Marshmallow Cupcakes a go (more about that in a future post), I was flicking through some of my many recipe books to see if there was something relatively quick I could whip up in the meantime.

It wasn’t long before I stumbled upon a deliciously indulgent recipe for which I miraculously had all the ingredients on hand…

Triple Chocolate Mocha Brownies

Ingredients

• ½ cup unsalted butter, cut into pieces
• 125g unsweetened chocolate, coarsely chopped
• 3 Tbs instant espresso powder
• 2 cups golden brown sugar, firmly packed
• 4 large eggs
• 1 cup plain flour
• ¼ tsp salt
• ½ cup macadamia nuts, chopped (or other nut of choice, if you wish)
• 90g bittersweet chocolate, chopped
• 90g white chocolate, chopped

Method

Preheat the oven to 190°C (375°F). Line a 20cm x 20cm x 5cm baking pan with aluminium foil, allowing the foil to overhang the sides. Grease the foil. (In hindsight, I would also add a layer of baking paper on top of the foil at the base of the pan to prevent sticking.)

1. In a large heave saucepan, combine the butter, unsweetened chocolate and espresso powder

2. Stir frequently over a low heat until butter is melted and mixture is smooth.

3. Remove from heat, add the brown sugar and stir until smooth.

4. Add the eggs one at a time and beat well with a wooden spoon after each addition.

5. Add the flour and salt and beat until combined

6. Add the nuts and remaining chocolate and mix gently until just evenly distributed.

7. Pour the batter into the prepared pan (use a spatula to scrape any batter clinging to the bowl).

8. Bake until the brownie pulls away from the pan (about 40-45 minutes – test with a skewer if you wish). Let cool completely in pan before removing from pan in the foil.

9. Cut into 16 bars with a large knife. Enjoy!

Mmm…chocolate and coffee – another match made in heaven!

What did you make last week? Find out more about “I Made It! Monday” on the main event page.

No words required: Deconstructed Potato Salad