Disclaimer:

Outside of the Breadbox and www.outsideofthebreadbox.com is in no way affiliated with, endorsed by, or sponsored by Outside the Breadbox, Inc., a Colorado corporation, or its federally-registered trademark, Outside the Breadbox®. If, however, you would like to try the best gluten-free baked goods in the world, visit www.outsidethebreadbox.com.

Friday, July 15, 2016

Recipe: Mocha Cocoa Pebbles Brownies

Tray of Mocha Cocoa Pebbles Brownies with Toasted Marshmallows

Recipe: Mocha Cocoa Pebbles Brownies



All good things must come to an end (if only temporarily!)

It began with the Cheddar Goldfish Cookies, a recipe that answered the question nobody was asking: what would happen if you mixed sweet, savory and a little heat (in the form of an optional-but-highly-recommended dash of Cayenne Pepper) in a Cookie? The answer was delicious. Not long after the Cheddar Goldfish Cookies had been consumed, I had to keep playing with other ideas.

Next up were the Cap'n Crunch Corn Meal Cookies, which saw fit to make Cookies out of breakfast (and when no one was looking, to make breakfast out of Cookies).

But seeing as I like round sets of three, there needed to be one more recipe. Enter, the Mocha Cocoa Pebbles Brownies! As the only Chocolate entrant in this breakfast Cereal and snack food series, the Mocha Cocoa Pebbles Brownies are a rich, chewy, Dark Chocolate indulgence that uses extra-crispy, Coffee-enhanced Cocoa Pebbles to add depth of flavor and a lot of textural crunch.

Plate of Bite Sized Mocha Cocoa Pebbles Brownies
When a Brownie is this dark, rich and chewy, you only need a little bite! It's also easier to rationalize eating a half dozen when they're bite-sized.

Tray of Mocha Cocoa Pebbles
For these Brownies, start by making a tray of Mocha Cocoa Pebbles, which are Cocoa Pebbles that are enhanced with Coffee and then baked extra crispy.

Mix Cocoa Pebbles, Sugar, Milk Powder, Cocoa Powder, Instant Coffee and Salt in a large mixing bowl. Melt Butter and pour it over the Cocoa Pebbles mixture, stirring until all of the ingredients are well coated.

Spread the Mocha Cocoa Pebbles mixture in a thin layer on a silpat or parchment lined sheet tray. Bake the Mocha Cocoa Pebbles at 275 degree Fahrenheit (135 degree Celsius) for approximately 20 minutes or until the mixture becomes fragrant and cools crispy.

To ensure that the mixture dries quickly and evenly, occasionally spread the Mocha Cocoa Pebbles with a spatula as they bake.

Set the Mocha Cocoa Pebbles aside to cool before storing in an airtight container or using in the recipe for the Brownies.

Mound of Mocha Cocoa Pebbles
A single recipe (see quantities below) will yield 250g (~3 Cups). This is more than you will need to make the Mocha Cocoa Pebbles Brownies, but these are an excellent item to have around the pantry.

The Mocha Cocoa Pebbles will keep well for up to two weeks when stored at room temperature in an airtight container.

Bowl of Melted Butter and Dark Chocolate
The key to a good Brownie is good Chocolate. In this recipe, I've used Valrhona Guanaja, a 70% Dark Chocolate that is unabashedly intense. 

To make the Brownie Batter, gently melt Dark Chocolate and Butter over a double boiler. Melting real Chocolate for the Brownie Batter, rather than relying solely on Cocoa Powder (no matter the quality of the Cocoa Powder), is a must when making rich, chewy Brownies.

Emulsified Bowl of Melted Butter and Dark Chocolate
When the Dark Chocolate and Butter have melted, emulsify the ingredients by stirring with a spatula or whisk, beginning at the center of the bowl and working outwards. Keep stirring until the Butter and Dark Chocolate are completely homogenous. This process is very similar to creating a Ganache.

When melting the Dark Chocolate and Butter, use very gentle heat. Very little heat is needed to melt both Chocolate and Butter, so the ingredients should never get hot. If the Dark Chocolate and Butter mixture is hot when they Eggs are later added to the Brownie Batter, it can cause the Eggs to coagulate (i.e. curdle) when you do not want them to.

Bowl of Melted Butter and Dark Chocolate Mixed with Eggs
In a separate bowl, combine the Sugar, Brown Sugar, Glucose (or Corn Syrup) and Vanilla Extract. Pour the melted Chocolate mixture over the Sugar mixture and stir with a spatula until the ingredients are well combined, forming the beginning of a smooth Brownie Batter.

After confirming that the Brownie Batter is not hot (remember, the Dark Chocolate and Butter only need a little heat to melt), stir in the Eggs. The addition of the Eggs will cause the Brownie Batter to noticeably thicken to a pudding-like consistency.

Brownies Dry Ingredients
In a separate bowl, sift together the Flour, Cocoa Powder, Instant Coffee, Salt and Baking Powder. Gently stir the dry ingredient mixture into the Brownie Batter with a spatula. Keep stirring the Brownie Batter unit the ingredients are well combined.

You may notice that not all Brownie recipes call for Baking Powder or Baking Soda. Those recipes will yield an extremely dense Brownie because there is no leavening. A Brownie with a large amount of leavening is more likely to be cakey.

While it is best to not over-mix the Brownie Batter once the Flour has been added, the overall quantity of Flour relative to the amount of Fat (in the form of Butter and Dark Chocolate) and Sugar make it harder to develop too much gluten.

Assembling Mocha Cocoa Pebbles Brownies - Pebbles Layer
The Mocha Cocoa Pebbles Brownies can be baked on a half sheet tray or a 9"x13" baking dish. Line the sheet tray or baking dish with parchment or a silpat and lightly coat it with non-stick spray.

Scatter approximately 150g of the Mocha Cocoa Pebbles in a single layer on the prepared sheet tray or baking dish.

Assembling Mocha Cocoa Pebbles Brownies - Brownie Batter Layer
Spread the Brownie Batter in an even layer over the Mocha Cocoa Pebbles.

Bake the Mocha Cocoa Pebbles Brownies at 350 Degrees Fahrenheit (176 degrees Celsius) for approximately 25-30 minutes or until the Mocha Cocoa Pebbles Brownie have just begun to pull away form the side of the sheet tray and a tester removes clean. e careful not to over-bake the Brownies.

Toasted Marshmallow Close Up
As an optional addition, the top of the Brownies can be covered with more of the Mocha Cocoa Pebbles before baking.

The Mocha Cocoa Pebbles Brownies can also be topped with miniature Marshmallows. Add the Marshmallows in the last few minutes of baking so that they toast but do not burn.

Plate of Bite Sized Mocha Cocoa Pebbles Brownies
Allow the Mocha Cocoa Pebbles Brownies to fully cool before cutting. Trim the edges of the sheet of Brownies to remove any crispy edges. Portion the sheet of Brownies into two dozen 2" squares (i.e. 4 volumes by 6 rows)

For easier portioning, place the Brownies in the refrigerator or freezer before cutting. The cold, firm Brownies will be easier to cut cleanly. Save any scraps!

The Mocha Cocoa Pebbles Brownies will keep well for a week when stored at room temperature in an airtight container. The Mocha Cocoa Pebbles Brownies can be frozen for several months. When freezing the Mocha Cocoa Pebbles Brownies, it is best to freeze the entire sheet of Brownies rather than the individual cut Brownies.





- The Recipe -




Mocha Cocoa Pebbles Brownies:


YieldTwo Dozen 2" Brownies

Mocha Cocoa Pebbles Brownies Ingredients:
  • Butter: 115g (0.5 Cup / 1 Stick)
  • Dark Chocolate: 180g (6 oz)

  • Sugar: 100g (0.5 Cup)
  • Brown Sugar: 100g (0.5 Cup)
  • Glucose -or- Corn Syrup: 30g (2 Tbls)
  • Vanilla Extract: 5g (1 Tsp)

  • Eggs: 150g (3x)

  • Flour: 120g (1 Cup)
  • Cocoa Powder: 30g (0.25 Cup)
  • Instant Coffee: 10g (2.5 Tbls)
  • Salt: 6g (1 Tsp)
  • Baking Powder: 3g (0.5 Tsp)

  • Mocha Cocoa Pebbles: 200g


Mocha Cocoa Pebbles*:
  • Cocoa Pebbles: 110g (4 Cups)
  • Sugar: 25g (2 Tbls)
  • Milk Powder: 23g (1/3 Cup)
  • Cocoa Powder: 15g (2 Tbls)
  • Instant Coffee: 6g (1.5 Tbls)
  • Salt: 3g (0.5 Tsp)

  • Butter, melted: 85g (6 Tbls)

* Inspired by Momofuku Milk Bar Crunch recipes





Directions:

Mocha Cocoa Pebbles:


Yield: 250g (~3 Cups)

1. Preheat the oven to 275 degrees Fahrenheit (135 degrees Celsius).

2. Combine the Cocoa Pebbles, Sugar, Milk Powder, Cocoa Powder, Instant Coffee and Salt in a large mixing bowl.

3. Melt the Butter and pour it over the Cocoa Pebbles mixture. Stir the mixture until the Butter is evenly incorporated.

4. Spread the Mocha Cocoa Pebbles in a thin layer on a parchment or silpat lined sheet tray.

5. Bake the Mocha Cocoa Pebbles for approximately 20 minutes or until the Mocha Cocoa Pebbles become fragrant and cool crispy. As the Mocha Cocoa Pebbles are baking, occasionally spread them around with a spatula so that they dry evenly.

Storage:
The Mocha Cocoa Pebbles will keep well for two weeks when stored at room temperature in an airtight container.




Mocha Cocoa Pebbles Brownies:


1. Prepare the Mocha Cocoa Pebbles and set them aside to cool.

2. Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius). Prepare a half sheet tray or 9"x13" baking dish with parchment or a silpat. Lightly coat the sheet tray with non-stick spray.

3. Gently melt the Butter and Dark Chocolate over a double boiler. Emulsify the ingredients - stir the mixture with a spatula or whisk, beginning at center of bowl and working outwards. Keep stirring until the Butter and Dark Chocolate are completely homogeneous.

Chef's Note: Heat the Butter and Chocolate very gently. The mixture cannot be hot when it is subsequently combined with the Eggs.

4. In a separate bowl, combine the Sugar, Brown Sugar, Glucose (or Corn Syrup) and Vanilla Extract. Pour the melted Chocolate mixture over the Sugar mixture and stir with a spatula until the ingredients are well combined, forming the beginning of a smooth Brownie Batter.

5. Stir the Eggs into the Brownie Batter. The addition of the Eggs will cause the Brownie Batter to noticeably thicken to a pudding-like consistency.

6. Sift together the Flour, Cocoa Powder, Instant Coffee, Salt and Baking Powder. Gently stir the dry ingredient mixture into the Brownie Batter with a spatula. Keep stirring the Brownie Batter until the ingredients are well combined.

7. Scatter approximately 150g of the Mocha Cocoa Pebbles in a single layer on the prepared sheet tray or baking dish. Spread the Brownie Batter in an even layer over the Mocha Cocoa Pebbles.

8. Bake the Mocha Cocoa Pebbles Brownies at 350 degrees Fahrenheit (176 degrees Celsius) for approximately 25-30 minutes or until the Mocha Cocoa Pebbles Brownies have just begun to pull away from the side of the sheet tray and a tester removes clean. Be careful not to over-bake the Brownies.

As an optional addition, the top of the Brownies can be covered with more of the Mocha Cocoa Pebbles. 

The Mocha Cocoa Pebbles Brownies can also be topped with miniature Marshmallows. Add the Marshmallows in the last few minutes of baking so that they toast but do not burn.

9. Allow the Brownies to fully cool before cutting. Trim the edges of the sheet of Brownies to remove any crispy edges. Portion the sheet of Brownies into two dozen 2" squares (i.e. 4 columns by 6 rows).

Chef's Note: For easier portioning, place the Brownies in the refrigerator or freezer before cutting. The cold, firm Brownies will be easier to cut cleanly. Save any scraps!

Storage:
The Mocha Cocoa Pebbles Brownies will keep well for a week when stored at room temperature in an airtight container.
- The Mocha Cocoa Pebbles Brownies can be frozen for several months. When freezing the Mocha Cocoa Pebbles Brownies, it is best to freeze the entire sheet of Brownies rather than the individually cut Brownies.



Questions? Comments? Send me an email or leave a comment.
Stay connected with Outside of the Breadbox on Facebook, view on Instagram,
follow on Twitter @BreadChefMark. And sign up for the email list.

SaveSave
SaveSave

No comments:

Post a Comment