Mocha Brownies

It happened on one Thursday night when I decided to bake brownies for my colleagues but couldn't find the recipe for my Chocolate Brownie Cakes with Blueberry Chocolate Sauce! So I tried this alternative recipe, which I flipped upon.

The method is similar to the one used in Chocolate Brownie Cakes, except that it doesn't require you to cool the choc mixture before adding the eggs.

Instead of using a 19cm square cake pan, I poured the batter into the muffin tray. I managed to get 10 muffins this time, by filling more than 2/3 full.

HAA... I sat infront of the oven and had my dinner as I waited for the muffins to be ready.

The top of the mufins started to crack. I started to worry at this time.

I took them out once the toothpick came out clean. The top felt kinda hard to the touch of my finger.

Verdict: The inside of the muffins were soft with the crispy top even after warming them up in the microwave oven for 3mins. Pig Head prefers this to Chocolate Brownie Cakes, while Turkey the opposite.

Source: The Australian Women's Weekly Home Library: Biscuits & Slices

Recipe:
180g unsalted butter
250g dark chocolate, chopped
3/4 cup castor sugar
1 tbsp dry instant coffee
1 tbsp hot water
3 eggs
1 1/2 cups plain flour

Grease deep 19cm square cake pan, cover base with paper, grease paper.
Melt butter and chocolate in pan over low heat, stir until smooth.
Remove from heat, stir in sugar and and combined coffee and water, then eggs 1 at a time.
Stir in sifted flour, pour mixture into prepared pan.
Bake in moderate oven (180 Deg C or 350F) for about 35mins or until firm; cool in pan.
Dust with sifted icing sugar, if desired, before serving.