Chocolate espresso brownies
We (the flatmates) picked this recipe up from The Age’s Epicure section a few weeks ago. It was probably created on the grounds that “chocolate is good, coffee is good, therefore chocolate plus coffee is double-plus-good”. Makes approximately 24 brownies, or about three once I get to them.
200g bitter dark chocolate, chopped. If you’re in Melbourne or Adelaide, Haigh’s make great dark chocolate with 59% cocoa, in convenient 200-gram blocks;
200g castor sugar. Don’t substitute raw sugar or white sugar, it doesn’t taste as nice;
2 tbsp espresso, or very strong black coffee;
200g plain flour, sifted;
1⁄4 tsp salt. Optional. I don’t see the need for it.
Method Preheat the oven to 180C. Line a 25x20cm baking tray with greaseproof paper. Melt the chocolate and butter together in a double-boiler, stirring until smooth. Remove from heat and allow to cool for ten minutes. In a large bowl, beat the eggs and sugar together until pale. Beat in the coffee, and then the half-cooled chocolate mixture. Fold in the sifted flour (and optionally the salt). Pour the batter into the pan and bake for 20-25 minutes. It should be crusty on top and slightly gooey inside. Leave to cool in the pan, then cut into squares. Serve warm and fresh from the pan, or chilled. Best served with coffee, or icecream, or chocolate sauce, or anything along those lines. If it’s bad for you, it’s good for these brownies.