Mocha chocolate brownies
Jazz up your standard chocolate brownies with a subtle but delicious dash of espresso.
Makes: 8
Ingredients:
- 125g unsalted butter, cut into pieces, plus more for greasing
- ½ cup plain flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons instant espresso powder
- 200g dark chocolate, chopped
- 1 cup brown sugar
- ⅓ cup olive oil
- 3 eggs, lightly whisked
Method:
1. Preheat oven to 180°C. Grease a three-cm-deep, 20cm-square baking pan. Line with baking paper, leaving a two-cm overhang on two sides.
2. Place butter and chocolate in a heat-proof bowl set over a saucepan of simmering water. Stir occasionally for two to three minutes or until smooth. Remove bowl from pan and add sugar and oil. Stir to combine. Whisk in eggs and coffee.
3. Combine flour, cocoa, baking powder and salt in a bowl. Sift flour mixture over chocolate mixture. Gently mix until moistened, being careful not to overmix. Pour batter into prepared pan and smooth top.
4. Bake for 25 to 35 minutes or until top begins to crack. Remove from oven and cool for 30 minutes. Using paper overhangs, lift brownies from pan and transfer to rack to cool completely. Serve with vanilla ice-cream.