Chocolate Brownies

Ingredients

• 155 grams dark or semisweet chocolate
• 115 grams or 1/2 cup unsalted butter
• 1/2 tsp instant coffee powder
• 150 grams or 3/4 cup granulated sugar
• 50 grams or 1/4 cup brown sugar
• 3 eggs
• 1 tsp vanilla extract
• 80 grams or 1/2 cup + 2 tbsp all purpose flour
• 1 tbsp cocoa powder (use Dark if you have it, I didn’t)
• 1/2 tsp salt

Directions

Preheat your oven to 180 C . Grease an 8 x 8 inch pan with butter. Heat together the chopped up chocolate, the butter and coffee in a bowl which is kept on a saucepan of simmering water (double boiler) until smooth. While still on the heat, whisk in the sugars. Then let the mixture come to room temperature.

Meanwhile, whisk/ sift together the flour, salt and cocoa powder. Once the chocolate mixture is cool, whisk in the eggs ONE at a time. Whisk in the vanilla. Sprinkle the flour mixture on top and fold it in using a spatula. Don’t over mix! Pour the batter into your prepared pan. Bake at 180 C for 25- 28 minutes until a tooth pick inserted in the centre, comes out with a few moist crumbs. Cool completely in pan and then slice.

Also:

• The recipe calls for dark cocoa , espresso powder and 60-72 % chocolate. I used regular cocoa , coffee powder and 53 % chocolate so my brownies aren’t as dark as the original .
• Double the recipe if you own a 9 x 13 inch pan (with 5 eggs)
• Wrap and store in an airtight container for unto 5 days.