Mochaccino Brownies, Take Two
Looking for the recipe? Here it's clear.
The new, hopefully error-free recipe for mochaccino brownies is below.
Okay, so after years of telling my students and writers, proofread your work not once, but three times, I sent y’all copy that was missing a key ingredient (cinnamon) and needed clarification on how and when to use the white and chocolate chips.
And although I fixed the errors in the original post, many of you read this in your email browser and don’t see the updates unless you click through to substack. Which is why I’m resending this tonight with the corrected copy.
I’m so sorry for any confusion! Too much rushing!
Deep breaths,
Marissa
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Today’s offering is a brownie all dressed up and ready for a party. Her deep chocolate flavor is enhanced with cinnamon and very strong coffee—finely ground coffee to be exact. White chocolate chips add a creamy note. Welcome, Mochacchino Brownie!
Mochaccino Brownies
makes one 8-inch pan of brownies
What You’ll Need:
4 ounces (1 stick) butter
4 ounces semisweet chocolate, chopped for easier melting
1 1/2 teaspoons ground cinnamon
2 tablespoons finely ground coffee (I used a medium roast)
1 tablespoon vanilla extract
3/4 cup (5. 3 ounces) white sugar
2 large eggs
3/4 cup (3.3 ounces) all-purpose flour
1/2 teaspoon salt
8 ounces best-quality white chocolate chips, plus more for sprinkling over the top
4 ounces semi-sweet chocolate chips
What You’ll Do:
Preheat the oven to 350 degrees F. Spray an 8-inch baking pan (square or round!) with Baker’s Joy (or similar…or butter is fine). Line the pan with a piece of parchment that fits the width of the pan, but hangs over the sides, so it can be used as a sling to lift the baked brownies out. This makes it easier to cut them.
Melt the butter and the 4 ounces of chopped chocolate in large, heavy-bottomed pot over low heat. The pot is where you will mix all the ingredients, so make sure it’s big enough. And only one pot to wash!
Add the cinnamon, coffee and vanilla and stir until combined.
Remove from the heat and whisk in the sugar. Incorporate the eggs one at a time; whisk until the mixture no longer looks oily from the egg whites. Fold in the flour, along with the salt, in two batches. Stir in the 8 ounces of white chocolate chips and the 4 ounces of semisweet chips. Pour the batter into the pan and spread it evenly. Sprinkle the remaining white chocolate chips on top. Bake 30 to 35 minutes, until the center feels firm.
Cool completely.
Note: These brownies taste best once they’ve aged and mellowed a day or two in the refrigerator. Just be sure to wrap them up well so they don’t take on offensive refrigerator odors!
How are you feeling about the holidays? What is your favorite and least favorite holiday song? Do you have a little more spring in your step because Raphael Warnock won? And the Trump organization got a real-live criminal indictment yesterday?
You’re the best. Thanks so much.
Recipe updated- crisis averted! Thank you!