Mocha Spice Brownies

There’s a lot going on in these complexly flavored brownies. In addition to the time-honored tradition of joining chocolate and coffee, some spice is added to enliven the taste buds even more.

Yield: 2 dozen

Active time: 15 minutes

Start to finish: 45 minutes

Unsweetened cocoa powder for dusting

1 tablespoon egg replacement powder, such as Ener-G

3 ounces unsweetened baking chocolate, chopped

¹/₂ cup vegetable oil

1 cup granulated sugar

¹/₄ cup firmly packed light brown sugar

2 tablespoons instant espresso powder

2 tablespoons Kahlúa, or other coffee-flavored liqueur

¹/₂ teaspoon baking powder

¹/₂ teaspoon Chinese five-spice powder

¹/₄ teaspoon salt

³/₄ cup whole-wheat pastry flour

5 ounces bittersweet chocolate, chopped

3 tablespoons soy margarine, sliced

1. Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan, and dust it with cocoa powder, knocking out any excess.

2. Mix egg replacement powder with 2 tablespoons cold water, and set aside. Combine chocolate with oil in a microwave safe bowl. Microwave on Medium (50 percent power) at 30 second intervals, stirring between intervals, until chocolate is melted and smooth. Set aside for 5 minutes to cool.

3. Add egg replacement mixture, granulated sugar, brown sugar, espresso powder, liqueur, baking powder, five-spice powder, and salt into cooled chocolate. Beat at medium speed with an electric mixer for 1 minute. Beat in flour at low speed.

4. Scrape batter into the prepared pan, and spread evenly. Bake for 30 to 35 minutes, or until a wooden toothpick inserted into the center comes out with just a few crumbs attached. Cool completely on a wire rack.

5. Combine bittersweet chocolate and margarine in a small saucepan, and melt over low heat. Stir until smooth. Place dollops of chocolate on top of brownies, and spread gently to cover.

6. Chill brownies, lightly covered with plastic wrap, for at least 1 hour, or until chocolate is firm. Brownies can be refrigerated for up to 3 days. Cut into pieces. Bring to room temperature before serving.

Note: Keep brownies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days.

Variation:

Omit the Chinese five-spice powder and add 2 tablespoons additional cocoa to the batter.

The purpose of dusting a pan with flour before baking is to make it easier to remove the brownies or cake. But if you’re making a chocolate dessert that does not get frosting, it’s better to dust the pan with additional cocoa powder. It will look prettier, and it will just add to the chocolate flavor.