Malted Mocha Brownies

By foodiva

Ingredients

• 1 1/4 cups all purpose flour
• 1/4 cup diastatic malt powder (can be omitted, just replace with flour)
• 2 tablespoons dark chocolate cocoa powder, plus extra for dusting
• 1/4 cup hot coffee
• 10 ounces semisweet chocolate
• 2 ounces dark chocolate
• 2 cups granulated sugar
• 1/2 tablespoon molasses (or replace 1 cup of granulated sugar with brown sugar)
• 5 eggs, room temperature
• 2 teaspoons vanilla
• 1 cup butter, separated

Details

Servings 12
Preparation time 30mins
Cooking time 60mins
Adapted from mycupisfull.com

Preparation

Step 1

Instructions
Take ½ cup of the butter and melt it in a small saucepan and allow it to cook until it has just turned brown. Set aside to cool.
Preheat oven to 350 degrees Fahrenheit.
Butter a 9x13 inch baking pan and dust with cocoa powder (or use parchment).
In a bowl whisk together the malt powder, cocoa powder, and flour.
In a double boiler or glass/metal bowl set over a simmering pot of water (don't let the water touch the bottom of the bowl), melt together the chocolate, brown butter, and coffee.
Turn off the heat and mix in the sugar and molasses, whisking to combine.
Remove the chocolate mixture to a cool corner of the kitchen and let it come to room temperature.
Once the mixture has cooled, whisk in two eggs, and then follow with the remaining 3, making sure the first batch is entirely incorporated before adding the next.
Stir in the vanilla.
Fold in the flour.
Spread in the prepared pan and bake for 30 minutes, rotating halfway through, removing it once a toothpick inserted in the middle comes out almost clean.

Instructions