I like collecting recipes from magazines, since I was a single young girl and lived together with my parents. When I'm married and left my home country, I took this collection of course. This is not only a big help for me by cooking but also has a sweet memories. Everytime I leaf through this thick collection folder, I think of the time as I was a young girl..
One of the recipe I found in this folder is mocca brownies. I tried out this recipe as our espresso automatic machine broken and being repaired, so I had to buy instant espresso powder since my husband and I can't live without coffee. Meanwhile we have a new espresso machine and we are happy about it.
120 g butter
170 g caster sugar (I used only 140 g)
30 g cooking chocolate
2 tbs instant espresso powder (for example nescafe)
70 g all purpose flour
1 tsp kahlua (coffee liquer) - optional
Preheat the oven 160°C. Beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well. Let the chocolate melting in a bowl over pan of hot water. Remove from heat and allow melted chocolate to cool slightly. Sift flours and mix it with instant coffee. Pour it into the egg mixture, stirring well. Finally pour the melted chocolate into mexture. stirring well. Add Kahlua if you like. Place the mixtures in prepared brownies/cake pan. Bake for 30-35 minutes until cake firms to touch. Remove from oven and allow it to cool slightly. Cut in pieces and enjoy it with coffee or tea.