Maria Nasir“Coffee and chocolate — the inventor of mocha should be sainted.” – Cherise Sinclair
There is no limit to human greed, right? There are times when I can’t decide whether I want a cup of Mocha Latte more or should go for a fudge brownie or let a cheese cake win the race. I feel pulled in all directions by these devilish thoughts but I usually allow myself one indulgence per week.
This deep dark, gooey, fudgy brownie with a hint of cheese in the background is a dream come true for me ! Okay, I admit I sound a little carried away describing it but you will understand why after just one bite 🙂 This is something you bake with love for people you love…hope you and your loved ones will enjoy this ultimate combination of happy ingredients 🙂
For Mocha Cheese Brownies :
2 cups unsalted butter cubes
1 cup granulated sugar
1+1/4 cup brown sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla essence
4 eggs
3 teaspoons instant coffee powder
1 cup all-purpose flour
1 cup cheddar cheese, cut into tiny cubes
This Is What You Do :
Preheat oven to 170 degrees C. Line an 8×8 inch square baking pan with aluminium foil. Leave some foil hanging over the edges to make it easier to pull out the brownies.
Mix butter, both sugars, salt and cocoa powder in a microwave safe bowl. Melt at 30 seconds intervals, stirring every time till butter melts. Or if you are not lazy you can do it on stove top.
Let the mixture cool down a little bit before you start adding eggs. Add one egg at a time and mix thoroughly.
Add vanilla essence and coffee, stir in flour.
This mixture will make two batches of brownies. Pour 1/4 mixture in the pan, sprinkle cheese cubes all over it, pour 1/4 more mixture over it to cover the cheese cubes.
Bake for 25 minutes or till a skewer inserted in the centre comes out clean. Let the brownies cool a little bit. Lift them out of the pan, repeat with the other half of the mixture and remaining cheese.
Makes 18 brownies