When I was in Panama I wanted to make some treats for the lovely James, Melaney and Mackenze who’d let me basically move in with them for 2 weeks, and due to the fantastic coffee they enjoy in Panama (from Boquete…look it up!) decided to change this great brownie recipe into a mocha chocolate brownie recipe!
I’ve also been making an attempt to cut down the amount of processed sugar in my foods lately, so today I tried amending this recipe again, using molasses instead of sugar. This meant that the finished product was a lot less sweet and more fudgey than your average brownie, as well as being not quite as bad for you – but still as awesome.
(Makes 12 brownies)
2 cups wholewheat flour
1/2 cup cocoa (make sure its vegan)
1 tsp salt
1 tsp baking powder
1 cup boiling water
5 tbsp ground coffee / instant coffee
1 cup canola oil
1/2 cup molasses
2 tsp vanilla essence
1/2 cup pecans, chopped roughly
optional: 2 tbsp almond meal / ground almonds
optional: 1 tbsp ground flax
Preheat oven to 180 degrees Celsius and grease a 8×8 baking tray with oil
Sift together the flour, cocoa, salt and baking powder in a bowl and stir
In a separate bowl, mix together the oil, molasses and vanilla essence
Mix together the water and the coffee – if using instant coffee, just stir straight in, but if you’re using coffee grounds, make in a French Press or similar
Stir the coffee into the oil mixture then stir the oil mixture into the flour mixture until just combined
Stir in the pecans, and if using, the almond meal and ground flax
Pour the batter into the pan and even out the top
Bake for 20 minutes, until a fork comes out clean
These are a lovely little afternoon snack with some hot spiced almond milk on a rainy winter day. The coffee gives a nice little kick and the chocolately goodness gives you some much-needed warmth. I hope you enjoy these as much as I do!