I was thrilled to see a post on Jen’s blog a while back for King Arthur Flour double fudge brownies made with wholesome whole wheat flour. Talk about a recipe that strike a balance between “living to eat” and “eating to live”. I immediately bookmarked the recipe, and just got around to making my own version.
My first change was to halve the recipe. It would be dangerous for me to make a giant pan of brownies, considering John rarely eats dessert (although as he ate his first bite, he gave me that brow furrowed, head slightly tilted “these are gooood!” look). I baked the brownies in a 9 x 5 inch loaf pan to ensure they came out nice and thick, (if you use an 8 x 8 inch brownie pan, they will come out rather thin), which is just the way I like ’em.
Other adaptions I made were to swap the butter for an equal amount of unsweetened applesauce and canola oil, cut down slightly on the brown sugar, and use white whole wheat flour (what I had on hand).
Finally, I doubled the amount of espresso powder in order to heighten the coffee flavor – hence the addition of “mocha” in the title.
So, how did they come out? If the photos aren’t evidence enough, I will try to put into words how amazingly delicious these brownies are.
Thick, rich, and perfectly balanced between cakey and fudgy, these Mocha Brownies are definitely a treat to sink your teeth into. The dense brownie batter is packed with chocolate chips, and the sides are slightly crisp. The coffee flavor is subtle, yet it adds a complexity to the chocolate. Due to a bit less sugar and the use of semi-sweet chocolate chips, the brownies aren’t cloyingly sweet like many baked goods are. That being said, they are mighty rich, so I suggest having a tall glass of ice-cold milk on hand ;).
As John and I were each contentedly
savouring devouring one of these colossal brownies, I realized that it has been quite some time since I last made brownies. With this recipe under my belt, it’s pretty safe to say that we will have brownies on hand much more often!
yields 8 large brownies
- canola oil cooking spray
- 1/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 3/4 cup Sucanat or lightly packed brown sugar
- 1/4 cup + 2 Tbsp unsweetened dutch-process cocoa
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tsp instant espresso granules/powder
- 1 1/2 tsp pure vanilla extract
- 2 large eggs
- 3/4 cup white whole wheat flour
- 1 cup semisweet or grain-sweetened chocolate chips
- Preheat oven to 350°F.
- Lightly coat a 9 x 5 inch loaf pan with canola oil cooking spray. Line pan with parchment paper, leaving ends hanging over the edge of the pan. Parchment paper should stick to the oil-coated pan. Lightly coat parchment with cooking spray.
- In a large bowl, briskly whisk together the applesauce, oil, and sugar until well-mixed and the sugar is mostly dissolved.
- Whisk in the cocoa through vanilla. Whisk in eggs until mixture is smooth.
- Using a rubber spatula, stir in the flour until moistened. Fold in the chocolate chips.
- Pour brownie batter into prepared pan and smooth the top with a rubber spatula or spoon.
- Bake for about 25 minutes, or until a toothpick inserted into the center of the brownies comes out mostly clean. It’s okay if a few bits of brownie are clinging to the toothpick.
- Let rest on a wire rack until completely cooled. Refrigerate for at least two hours for easiest cutting.
Do you prefer cakey or fudgy brownies?