What you need:
500g semisweet chocolate, broken into pieces
250g unsalted butter, diced
3 tablespoons fresh strong coffee
3/4 cup soft brown sugar
3 eggs, beaten
3/4 cup plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract
What you do:
Preheat oven to 190 C. Using 25g of the butter, grease a 8x11 inch baking pan, line with baking paper (leave to hang out on two sides, so you can lift the brownie out easily later), and grease again.
Melt chocolate and remaining butter in a heatproof bowl.
While coffee is hot, add sugar to it, making sure it dissolves. When cool, beat in the eggs.
Combine the remaining ingredients in a bowl. Add the melted to the egg mixture and combine well. Fold into the dry ingredients.
Pour batter into prepared pan. Bake for about 45 minutes, or until just firm to touch. Leave to cool slightly, carefully lift out of the pan and leave to cool completely on a wire rack.
Preheat oven to 190 C. Using 25g of the butter, grease a 8x11 inch baking pan, line with baking paper (leave to hang out on two sides, so you can lift the brownie out easily later), and grease again.
Melt chocolate and remaining butter in a heatproof bowl.
While coffee is hot, add sugar to it, making sure it dissolves. When cool, beat in the eggs.
Combine the remaining ingredients in a bowl. Add the melted to the egg mixture and combine well. Fold into the dry ingredients.
Pour batter into prepared pan. Bake for about 45 minutes, or until just firm to touch. Leave to cool slightly, carefully lift out of the pan and leave to cool completely on a wire rack.
I used to use milk chocolate, which is fine, but I suggest you reduce the sugar if you do. This time, I used dark chocolate (over 70% cocoa solids).
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