Coffee Cocoa Snack Cake

When cut into squares, these guys look like brownies, but they're actually a snack cake. That's what they call a cake that's quick to make and quick to eat. I think. Although now I'm thinking I should have made the cake in a circular pan and cut the cake into wedges so people don't get them confused for massive brownies anymore.

Very moist and tender. Tender is definitely the word to use...it's got a chew to it on the top and on the sides, maybe because I used a glass baking dish?

The coffee isn't really strong, but strong enough to bring out the flavor of chocolate. I didn't have enough cocoa powder so I added some chocolate chips, but I'm guessing the flavor would have been better with that cocoa powder. And don't decrease the amount of sugar. Even though it's a lot, you need it.

5 oz. (10 Tbs.) very soft unsalted butter at room temperature
1 2/3 cups granulated sugar
2 large eggs, at room temperature
1 tsp. pure vanilla extract

1/2 tsp. table salt
7 1/4 oz. (1-1/2 cups plus 2 tablespoons) unbleached all-purpose flour; more for the pan
2 1/2 oz. (1/2 cup plus 1/3 cup) unsweetened natural cocoa powder
1 tsp. baking soda
1 tsp. baking powder

1 1/2 cups good-quality brewed coffee, cooled to warm

Position a rack in the center of the oven and heat the oven to 350°F. Generously butter, or spray with oil, a 9-inch-square baking pan or 8" round. Line the bottom of the pan with a square of parchment, butter/oil the parchment, and then flour the bottom and sides of the pan. Tap out any excess flour.

If mixing by hand, put the softened butter and sugar in a medium bowl. Using a wooden spoon, cream them until smooth, about 1 minute. Switch to a whisk and blend in the eggs one at a time. Stir for another 30 seconds, until the batter is smooth and the sugar begins to dissolve. (If using a stand mixer, put the butter and sugar in the bowl and, using the paddle attachment, cream until smooth, about 1 minute.

Blend in the eggs one at a time, mixing just until incorporated, about 20 seconds. Then switch to a whisk and blend in the rest of the ingredients by hand.) Mix in the vanilla.

Sift the salt, flour, cocoa, baking soda, and baking powder directly onto the batter. Pour in the coffee. Gently whisk the ingredients until the mixture is smooth and mostly free of lumps.

Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 40 to 43 minutes. Set the pan on a rack to cool for 20 minutes. Cut into 16 equal squares and serve.

Serves 16, from Fine Cooking