Fudgy Choc Espresso Brownies
Submitted by: Jamie Higgs
- 200g baking chocolate
- 3 tbsp cocoa powder
- 1 1/2 tbsp instant coffee powder
- 125g butter - chopped
- 2 tsp vanilla essence
- 1 1/4 cup sugar
- 1/2 tsp salt
- 1 cup flour
Yummy decadent choc brownies - a crowd pleaser!
Heat oven to 180 degrees Celcius (160 for fan forced).
Spray / grease 20cm baking tin. Fold two lengths of foil lengthwise. Fit sheet in bottom of greased tin pushing the corners up the sides of tin, overhanging as this will help when removing brownies.
Melt chocolate and butter in microwave (or over double boiler) at 50% power at 1 minute blasts. Stir occasionally.
Whisk in cocoa and coffee powder, mix well. Set aside to cool.
Whisk eggs, sugar, vanilla and salt in a medium bowl until combined. Whisk chocolate mixture into egg mixture. Then stir in flour until just combined.
Pour mixture into prepared tin, making sure that it is spread to the corners and level.
Bake for 35-40 minutes until slightly puffed and a toothpick comes out with only a small amount of mixture. Cool on wire rack for 2 hours, then remove the foil handles. (Brownies can last uncut for 5 days wrapped in the fridge.)
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