This recipe makes the richest, gooiest ever brownies that no chocoholic will be able to resist. The dash of coffee really brings out the chocolatey flavour.
MAKES 1 TRAY FOR SLICING
300g good-quality dark eating chocolate (about 70 per cent)
180g salted butter diced
180g light muscovado sugar
4 medium eggs plus
1 medium yolk
100g ground almonds
75g plain flour
1 rounded tsp baking powder
3 tbsp espresso coffee cooled
120g dark chocolate as above chopped
cocoa or icing sugar for dusting
1. Preheat the oven to 170C/150C fan/gas 3.. Gently melt the chocolate with the butter in a large bowl set over a pan containing a little simmering water. Remove from the heat, add the sugar and whisk until smooth.
2. Add the eggs and yolk to the chocolate mixture one by one, beating after each addition and continuing to beat until the mixture is very glossy and combined. Gently fold in the ground almonds, then sift over the flour and baking powder and fold in without overmixing. Stir in the coffee and fold in 70g of the chopped chocolate.
3. Transfer the mixture to a nonstick brownie tin about 23cm square x 4cm deep (if not nonstick, butter and line it, allowing a paper overhang for lifting out). Scatter over the remaining chopped chocolate.
4. Bake for 25-30 minutes or until the edges are risen and slightly cracked, leaving just a few gooey crumbs clinging when tested with a skewer. Leave to cool overnight, then run a knife around the edge, remove from the tin, dust with cocoa or icing sugar using a sieve and cut into squares. For super-fudgy brownies, serve chilled.
CUT TO FIT
Slice your gooiest ever brownies to suit the mood and moment.
1 x 23cm tray makes:
• 25-30 minis
• 16 midis
• 9 maxis
Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.