Chocolate BrowniesINGREDIENTS:

  • 142g tablespoons salted butter
  • 170g bittersweet chocolate, chopped into pieces
  • 160g granulated sugar
  • 60g ground espresso
  • 3 large eggs
  • 3 tablespoons cocoa powder
  • 85g plain flour

Method:

  1. Position a rack in the centre of the oven and preheat the oven to 180degrees Spray an 8×8 square baking dish with cooking spray, set aside.
  2. Fill a medium saucepan half way full with water and heat over medium heat. Place a glass bowl over the saucepan so that it rests in the saucepan without touching the water. Add the butter and chocolate and allow to melt completely. Remove from heat.
  3. Stir in the sugar and espresso grounds and continue to mix until the sugar is completely mixed. Add the eggs, one at a time, waiting until each is incorporated before adding in the next. Add the cocoa powder along with the flour and mix until *JUST* incorporated. Do not over-mix.
  4. Pour the brownie batter into the prepared baking dish and smooth out the top. Bake the brownies for 30-38 minutes. I baked mind for 35 minutes exactly and they were slightly underdone and extra fudgy, which is exactly how we like them. Let cool on a wire rack for at least 30 minutes before removing from baking dish. Serve warm.

NOTES:

If using unsalted butter, add 1/4 teaspoon of salt. I purchase whole espresso beans and then grind them on the ‘espresso’ setting of the grocery store coffee grinders.

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