I made these for our Mainly Music group this week, and was asked more than once, for the recipe, so I thought I would put it up on the blog.
This recipe serves 32, which is double the original recipe (I was baking for a group of 30 or so) so if you want to, you can half it, and it makes approx 16 squares.
- 170 good dark chocolate (at least 70% cocoa solids)
- 200 g unsalted butter ( I actually used coconut oil, in this weeks batch, ‘cos we had run out of butter, no-one noticed)
- 250g of light brown sugar
- 1 tsp pure vanilla extract
- 2 whole eggs
- 200g plain flour
- 2tbsp of coffee (use from whatever coffee you prefer, I just save a little from our morning brew of coffee, but instant works fine too)
Melt the chocolate, and add the coconut oil, and mix well, add the vanilla, coffee and sugar to the mix, then beat in the eggs. I do this by hand, but you can use a mixer (mine died, I am hoping for a posh new one for my birthday! 😉 ) then sift the flour in and mix thoroughly.
Pour into a lined baking tray (I use two 18cm tins, for the double batch, one tin will do for a single batch)
Bake at 180 for 30 or so minutes until the brownies begin to crack around the edges. They will not be “baked through” and a test with a cake skewer won’t work, they are meant to be “gooey” in the middle. Leave to cool, and then cut them from the tin.
You can add a tbsp or two of cocoa powder instead of coffee, but I find that the coffee brings out the flavour of the chocolate and works better. I use a 70% chocolate for all my chocolate based recipes. You can also add chopped nuts of your choice (I usually use hazelnuts but didn’t this week, just in case anyone had any nut allergies. Usually 100g of chopped nuts of your choice will work for a batch of 16, double this for 32)
I will post my recipe for gluten free/dairy free Brownies next week. They are actually even better than these ones, I promise!
Serve with ice cream, cream, or simply eat them straight out of the cake tin, when no-one is looking…. (not that I EVER do that!)