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Chocolate espresso brownies

Jill Dupleix
Jill Dupleix

Serve as a dessert with chocolate ice-cream or rich cream, or cut into small squares to have with coffee.

Chocolate espresso brownies

Ingredients

  • 200g bitter dark chocolate, chopped
  • 200g butter
  • 4 eggs
  • 200g caster sugar
  • 2 tbsp espresso or very strong black coffee
  • 200g plain flour, sifted
  • 1/4 tsp salt

Method

Preheat the oven to 180C. Line a small baking pan or roasting tray (eg, about 25cm x 20cm) with buttered foil or greaseproof paper.

Melt the chocolate and butter, stirring until smooth. Remove from the heat and allow to cool for 10 minutes.

In a large bowl, beat the eggs and sugar with a hand-held electric mixer until pale. Beat in the coffee and then the half-cooled chocolate mixture. Fold in the sifted flour and salt.

Pour the batter into the pan and bake for 20 to 25 minutes. It should be crusty on top, but still a bit gooey inside. Leave to cool in the pan.

To serve 

Serve just-warm, or cold, cut into squares.Or try with this hot chocolate sauce recipe .

Makes 12

This recipe is featured in the book, Autumn which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store  

Course:
Dessert

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