Thanks to Alan Coxon and Divine Chocolate for this uplifting brownie recipe.
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 2 (3.5 ounce) Divine 70% Dark Chocolate Bars
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 medium eggs plus 1 egg yolk
- 4 tablespoons freshly made espresso coffee
- 2/3 cup plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- pinch of salt
- handful (1/2 cup) broken walnuts, crushed
Preparation:
Preheat the oven to 350 degrees. Line the base and sides of a 12 x 8 inch roasting pan with non stick baking spray. Melt the chocolate in a double boiler or in a bowl set over, but not touching, hot water. While the chocolate is melting, cream the butter and sugar until light and fluffy then add the whole eggs and yolk a little at a time beating continuously. Stir in the chocolate and coffee. Sift the flour with the baking powder and salt then fold into the mixture with the crushed walnuts. Pour the mixture into the prepared tin and bake for 20-25 minutes or until the interior resembles fudge, not a sponge. Leave to cool in the pan, then cut brownies into required shapes.
Serves 12.
