Here is my brownie recipe which is squidgy, rich and very chocolatey ! This cake keeps very well and will freeze. I mix the whole lot in a saucepan to save on washing up.
In a large saucepan add the butter, sugars, broken up chocolate, coffee and vanilla. Stir over a low heat until everything dissolves and you have a smooth dark syrup looking mix.
Take off the heat and stir well then weigh into a sieve suspended over the pan the flour and cocoa. Stir this into the mix then add two beaten eggs and the chocolate chips. Stir to combine.
Transfer the mixture to the prepared tin and level it with the back of a spoon or angled palette knife. Bake for 20 minutes then place on a cooling rack, still in the tin and allow to cool completely.
Once cold, remove from the tin, remove the backing paper then cut into 16 neat 2 inch squares or 8-10 slices.
These brownies will keep in a tin for at least a week.
TIP – A dusting made from 1 tbsp. cocoa and 1 tbsp. caster sugar gives a crunchy and attractive looking finish to your brownies. Dust over before the cake has completely cooled.
< Back to Recipes