With the first few weeks of school, I was really lacking a healthy dose of chocolate, so I decided to make these mocha brownies. I really just wanted chocolate, but I figured Alex would enjoy the mocha more than anything else. They were very quick to make, as all brownies are, and I really enjoyed the flavor.
1/4 cup vegetable oil
3/4 cup lightly packed brown sugar
1/4 cup + 2 T cocoa powder
1/2 t salt
1/2 t baking powder
2 t instant coffee granules
1 1/2 t vanilla extract
1 cup semisweet chocolate chips (I used ghirardelli’s 70%..they were a bit big so some fell out once I cut squares after baking)Preheat oven to 350º F. Lightly coat pan with cooking spray. Line pan with parchment paper, leaving ends hanging over edge of the pan. The parchment paper should stick to the oil coated pan. Lightly spray the paper with oil.
In a large bowl, whisk together applesauce, oil and sugar until all sugar is dissolved. Whisk in the cocoa, salt, baking powder, coffee and vanilla. Whisk in eggs until smooth. With a rubber spatula, stir in flour until moistened. Fold in chocolate chips.
Pour brownie batter into prepared pan and bake for about 25 minutes or until toothpick comes out clean. Let rest on wire rack until completely cooled. Refrigerate for at least two hours for easiest cutting.