Mocha Brownies


  • 8 tbsp Butter (1 stick /113grams) I used 100 grams
  • 1 cup all purpose flour (maida)
  • 1/4 cup cocoa powder (I used hersheys)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 tsp espresso powder
  • 8 ounce semi sweet chocolate (270 grms)
  • 3 large eggs
  • 1 tsp vanilla essence
  • 1 1/4 cup sugar


1.Grease and line a 9 inch baking tin with baking paper.The baking paper should be extending out so that you can just lift the brownie out once its baked.

2.Preheat the oven at 180 degree C.

3.In a bowl sieve flour, cocoa powder, salt and baking powder . Keep this aside.

4. Melt butter and semi sweet chocolate over a bowl of simmering water. When the chocolate melts remove from flame and add sugar and mix well, now add lightly whisked eggs, vanilla essence and espresso powder. Mix well.

5. Fold in the flour mixture and beat slowly till well combined and moist (do not over beat)

6. Pour the batter into the prepared baking tin and bake for 45 minutes.

There are ways to know if your brownie are done. Unlike cake, brownies cannot be judged by inserting the toothpick and see if it comes out clean.
One way to know is that you will see the brownies will start leaving the sides of the baking tray.
Second, a thin layer forms on top of the brownie, almost like a layer of skin.
Third, when you press the brownie at the edges it will spring back a little.
And fourth, when you insert a toothpick,you will see crumbs stuck to it.

7.After the brownies are done, remove from oven. Lift the brownie from the baking tin and leave on a wire rack and let it cool completely before cutting.

8.Heat the brownie in the oven for few seconds and serve with vanilla ice cream or eat just like that.