Courtesy of Michael Toa.
- 7 ounces dark chocolate (70% cocoa), chopped into little pieces
- 3½ ounces butter, unsalted
- ¾ ounces instant espresso powder
- 1½ ounces cocoa powder
- 3 eggs
- 8 ounces caster sugar
- 2 teaspoons vanilla extract
- Pinch of salt
- 4½ ounces plain flour
Place the chocolate and butter in a heat-proof glass bowl and melt over a pot of simmering water. Make sure the bottom of the bowl does not touch the water. Give the mixture a stir occasionally. Once melted, remove the bowl and leave to cool slightly.
While waiting for the chocolate to cool, preheat your oven to 180C and grease and line an 8-inch square tin with butter and non-stick baking parchment. In a bowl, sieve the cocoa powder and instant espresso powder. In another bowl, measure out the flour. And in another and final bowl, whisk the eggs, caster sugar, vanilla and a pinch of salt.
Add the espresso and cocoa powder mixture to the melted chocolate and give it a stir. Followed by the egg, sugar, vanilla mix. Last but not least, add the flour and give it a final mix to combine.
Pour the batter into the prepared tin and bake for 25-30 minutes, or until the top has a shiny crust and the sides are beginning to come away from the tin. Take it out from the oven and leave on a wire rack until completely cold. Then remove from the tin, peel the parchment, cut into squares and enjoy.
“I adore the combination of coffee and chocolate; and I find them best in these rich and fudgy espresso brownies. It takes no time to prepare with ingredients you might already have in your pantry. Just remember not to overbake the brownies. They should have a shiny, crisp skin; and if you’re like me, you will want to devour the delicious goo in the centre which I consider one of life’s greatest pleasures.”