Makes approximately 16 thick slices
Preparation time – 15 minutes plus 55 minutes cooking time.
These brownies are made deliciously decadent with the addition of fresh espresso and hazelnut spread. Use a South American coffee for a full bodied mocha finish, or alternatively an African coffee will give you notes of fruit and citrus.
30 x 32cm tray bake or roasting tin
300g plain chocolate, use dark chocolate for an even richer flavour
225g unsalted butter
Double espresso made from Arabica beans
3 large eggs
175g caster sugar
100g self-raising flour
2 tbsp. hazelnut spread
1. Pre heat the oven to 190C (gas mark 5) and line your tin with greaseproof paper
2. Break the chocolate up into pieces and slowly melt in a bowl with the butter over a pan of hot water, stirring as you go. Once the chocolate pieces have completely melted, add the hazelnut spread and stir until combined. Take the mixture off the heat to cool.
3. In another bowl, beat the sugar eggs and double espresso together. Slowly add this into your cooled chocolate mixture, then gently fold in the self-raising flour.
4. Bake in the oven for 55 minutes, the brownies will crack on the surface and remain gooey in the centre. Leave the brownies to cool for half an hour in the tin before finally cutting them into 16 pieces.