ESPRESSO CHOCOLATE BROWNIES

Posted by: Simon Kadar on 27 April 2011

250g Chocolate Chunks

200g butter

250g caster sugar

4 eggs, beaten

1 tsp Vanilla Extract

3 tbsp strong, cooled espresso

120g flour

60g Cocoa Powder

¼ tsp salt



Preheat the oven to 190°C.

Melt the chocolate and butter in a bowl over a pot of simmering water.

Stir in the caster sugar and set aside to cool.

Lightly beat the eggs and vanilla extract. Add the cooled espresso,

followed by the chocolate mixture, stirring well to combine.

Add the sifted dry ingredients and mix well. Pour into a baking tin

(approximately 33 x 23 x 5cm), lined with baking parchment. Bake for

20-25 minutes. Do not overcook! The centre should still be wet and

gooey. Allow to cool in the tin before removing and slicing into squares.

Sprinkle with icing sugar or cocoa powder and serve as is or drizzled

with hot chocolate sauce and toasted hazelnuts.