These fudgy brownies are very light and super chocolatey. The touch of coffee and sea salt brings out the best bits of chocolate. The original recipe was given to my mum by a friend, and this is a slightly tweaked version that I’ve been making.
Dark Chocolate Brownies
Makes about 24 brownies, I used a 9“x13” tin
ingredients.
250g 70% Lindt Dark Chocolate
100g Lindt Sea Salt Chocolate, roughly chopped
225g unsalted butter, cubed
225g caster sugar
3 eggs + 1 egg white
1 tsp vanilla essence
2 tsp instant coffee, dissolved in 2 Tbsp
hot water
1 Tbsp cocoa powder (unsweetened)
75g plain flour
1 tsp baking powder
process.
Line your tin with parchment/baking paper and preheat the oven to 180°C. Break up the chocolate (with the wrappers on) - you can use a rolling pin. Melt the chocolate and cubed butter together, I use a heat-proof bowl over a pot of simmering water (make sure the water doesn’t touch the bowl). Stir occasionally and remove once the chocolate and butter have combined and are silky smooth. Leave aside to cool. Dissolve the 2 tsps of instant coffee with the hot water and leave aside.
Beat the eggs and extra egg for 1 minute, and then add the vanilla and sugar. Continue beating until the mixture becomes pale (5-6minutes). Pour in the coffee and beat until just mixed. On a low-speed, add the melted chocolate mixture and continue to beat until mixed well. Lastly, sift the flour, baking powder and cocoa powder and beat on a low-speed until just mixed.
Pour the batter out into the lined tin and spread evenly. Sprinkle the chopped sea salt chocolate over the batter and bake in the middle of the oven for 35-40mins. Allow to cool in the tray before cutting.
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