"Mocca" Brownie on Tasty Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/brauni-mokko/

      Ingredients Notes:

      Chocolate. Traditionally, bitter chocolate is ideal for brownies. Dessert chocolate can also be used, but keep in mind that the sweetness will be more intense.

      Coffee. I use natural ground coffee here – in my opinion, it gives the most authentic flavor. If you decide to use instant coffee, add 1 teaspoon.

      Butter. It’s better to use butter with at least 80% fat content.

      Sugar. This recipe uses two types of sugar – brown and regular white. Brown sugar adds a subtle caramel note to the flavor, but it is lightly noticeable against the chocolate and coffee. Therefore, you can safely replace brown sugar with regular sugar.

      Eggs. The size should be medium, C-1 or M – about 55 grams by weight. For the best texture, use eggs at room temperature.

      Flour. Regular premium flour with approximately 10.5 grams of protein per 100 grams of product. You can substitute with first-grade flour without any additional changes to the rest of the recipe.

      Cream. For the ganache, only use high-fat cream – 30% fat or higher.

      Proceed with the preparation.

      Preparing the layers. Cut the butter into cubes, break the chocolate into pieces. Place everything in a bowl.

      Melt over a water bath, add coffee, and stir until smooth.

      In another bowl, beat eggs with three types of sugar and salt.

      Add the chocolate mixture and mix. Sift the flour and fold into the mixture until homogeneous.

      Grease two identical baking pans (about 20x26 cm) with butter and line with parchment paper. Divide the batter in half and pour into the pans.

      Bake in a preheated oven at 180°C (356°F). Bake until a light crystalline crust forms on the surface, while the middle of the layers remains soft, about 15-18 minutes.

      Remove from the oven, place on a wire rack, and let cool to room temperature. Remove the layers from the pans and peel off the parchment.

      Making the ganache. Chop the chocolate finely (if using drops, no need to chop).

      Pour cream into a small saucepan, add sugar, butter, vanilla essence, and coffee. Bring almost to a boil and remove from heat.

      Strain the cream mixture into the chocolate and let sit for 2-3 minutes.

      Stir until the chocolate melts and the mixture becomes uniform.

      Let the ganache sit for about an hour to thicken.

      Place one layer on a work surface and spread 2/3 of the ganache on it.

      Add the second layer on top, spread the remaining ganache over it, and level the top. I created some relief on the ganache and sprinkled it with cocoa powder.

      Store in an airtight container in the refrigerator. It keeps up to a week.

      Enjoy your tea time!

      This mocha brownie recipe has been tested and prepared by Chef Tatyana Nazaruk, author of Tasty Blog.

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