Here it is, food.  First time back in the kitchen in what feels like months -- oh wait, it has in fact been over a month -- and I'm stepping into the unfamiliar territory of baking.  For starters, anyone who knows me knows I rarely start my day without caffeine, specifically coffee of the homebrewed variety.  Secondly, baking isn't necessarily my forte so I turned to my guide at SK to snatch up the classic brownie before adding slight modifications.  Basically, giving the brownies the same jolt I add to my daily routine.   Before Cafe Bustelo, there was very little I understood about caffeine aside from its temporary pick me up feel.  The brand, and whole idea of stove top espresso and home brewing for that matter, was introduced me by a good friend a few years ago, and like all good things, I was hooked.  To this day, there's always been a constant rotation of moka pot and french press on my dish rack, and more importantly, I'm seldom pouring my money into corner coffee shops every morning. But onto these brownies though.  Christian and I quickly devoured these cake-y mocha bits over the course of a day.  The fluffy centers and strong mocha flavor are a great addition to my caffeine fix.  Dang it, I sound like an addict.  Anyways, it's definitely worth a try if you're bored because you'll most likely have everything in  your pantry and it doesn't take much time to produce.  You can even go get some free coffee at the Cafe Bustelo pop-up (168 Bowery, at Kenmare) if you're in New York City.

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Mocha Brownies

1 1/4 cups cake flour

1/2 teaspoon salt

3/4 teaspoon baking powder

3 ounces unsweetened cocoa powder

3 ounces Cafe Bustelo ground espresso

1 1/2 sticks unsalted butter, cut into six 1-inch pieces

1 1/4 cups sugar

2 large eggs

1 tablespoon vanilla extract

1 cup heavy cream

1/3 cup of confectioner's sugar

1 tablespoon Cafe Bustelo espresso

1 tablespoon cocoa powder

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1. Preheat oven to 325. Spray a baking pan 9-inch baking pan with nonstick cooking spray.

2. Whisk to combine cake flour, salt, and baking powder in medium bowl; set aside.

3. In a large bowl whisk in to combine sugar, cocoa powder, and espresso. Add eggs one at a time, whisking after each addition until thoroughly combined, then whisk in vanilla. Add the flour mixture in three additions, gentyle whisking until batter is completely smooth.

4. Transfer batter to prepared pan, bake for 20-25 minutes**. Let the brownies cool to room temperature, then from pan. Cut brownies into 2-inch squares and serve with whipped cream mix (optional).

5. To make whipped cream; Place sugar, espresso, and cocoa powder into a large mixing bowl. Add heavy cream and whisk and until the cream reaches a stiff peak.

**Use a toothpick to check if brownies are fully baked.  If undercooked, batter will cling to the toothpick.  If overcooked, the toothpick will be completely clean.