|Serving them in a coffee can is a great way to tie in the mocha flavour!|
It was my search for this "golden medium" that landed me at this recipe. A relatively basic, Kamut-flour brownie got a little built-in "chew" from egg whites and custard powder, plus a "grown up" boost from brewed coffee and espresso powder. They're double-baked (a la biscotti) and left to cool in the oven, ensuring that they dry out enough to store safely at room temperature while staying ever-so-slightly yielding to chewing. Brittle really isn't the right name for these, but both "brewies" and "chettle" sound weird, so the original name for the treats I've seen in store it is!
I left out nuts and chocolate chips from the batter (they make spreading evenly tricky!) but couldn't resist a handful of bittersweet beauties scattered overtop. I might try making a batch soon with one of my favourite combinations - peanut butter and chocolate - by using a little peanut flour instead of the custard powder and a mix of peanut butter and chocolate chips overtop. The door is open for possibilities!!
How do you like your brownies? Soft, cakey, dense, fudgy... as much chocolate as you can stand?