Yesterday, Celia from
Fig Jam and Lime Cordial posted a recipe for
Mocha Bars. These little pieces of heaven are what I would call a brownie-biscotti hybrid. The shape and crisp outer gives the illusion of biscotti, but the decadent, soft interior reminds me of a good brownie. Needless to say, the recipe was so inviting I gave it a go as soon as I'd read it. Here's my adapted recipe, utilising ingredients I had on hand.
- 125g (½ cup) unsalted butter
- 55g (½ cup) raw (natural) cocoa powder
- 3 large eggs
- 150g (¾ cup) raw sugar
- 100g (½ cup) soft brown sugar
- 20ml (4 teaspoons) vanilla extract
- 40ml (8 teaspoons) strongly brewed black instant coffee
- 375g (2½ cups) plain flour
- 1½ teaspoons baking powder, sifted
- pinch of salt
- 180g milk chocolate chips (I used Callebaut 34%)
- 180g dark chocolate chips (I used Callebaut 54%)
- 100g slivered almonds
The original recipe called for Tia Maria, but I didn't have any, nor a desire to buy any so I used coffee. I really could have percolated some but I was lazy so went with instant. I also replaced some of the chocolate chips for almonds, so remove a little of the guilt.
I followed Celia's
baking procedure, and the one log that I baked barely cooled before being devoured. Thank goodness I froze the other 3!
Pam, they look absolutely fabulous! Isn't it great that we can eat one log at a time, rather than scoffing them all at once? ;-) Thanks for trying out the recipe!
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