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- 1/2 Cup all - purpose flour
- 1/2 Cup unsweetened cocoa powder
- 1/2 Cup unsalted butter softened
- 1 Cup granulated white sugar
- 2 eggs
- 1 tsp instant coffee powder
- a pinch of salt
- 1/4 tsp baking powder
- 1 tsp chocolate essence
- To prepare the brownie, preheat oven at 180-degree centigrade. Grease a 9-inch square baking dish ( buy it here ) with a little butter.
- Sift flour, baking powder, cocoa powder together in a bowl. Add coffee powder, combine and set aside.
- In another bowl cream together butter and sugar using electric hand blender at medium speed. Once the mixture turns fluffy and creamy in texture add one egg at a time and whisk for 2 - 3 minutes.
- At last add chocolate essence and whisk the liquid mixture for few seconds.
- Now combine liquid ingredients with the sifted flour mixture. Make sure no lumps or streaks remain in the batter.
- Pour the batter in the greased baking dish.
- Bake in the pre-heated oven for 20 - 25 minutes. Once baked transfer to a wire rack to cool down for sometime.
- Cut the Cocoa Brownie into squares. Serve Cocos Brownie warm with vanilla ice cream.
Equipment Used: Square Baking Dish ( buy it here )