With a little coffee, some chopped walnuts and the addition of plain chocolate chips, these brownies have a rich, ‘grown-up’ flavour. Cooked brownie mixture, like gingerbread, is likely to dip in the middle, but this all adds to the charm!
350 g (12 oz) plain chocolate (39 per cent cocoa solids)
225 g (8 oz) butter
2 level teaspoons instant coffee granules
2 tablespoons hot water
3 large eggs
225 g (8 oz) caster sugar
1 teaspoon vanilla extract
75 g (3 oz) self-raising flour
175 g (6 oz) chopped walnuts
225 g (8 oz) plain chocolate chips
1 Pre-heat the oven to 190°C/Fan 170°C/Gas 5. Grease a 30 x 23 cm (12 x 9 in) traybake or roasting tin then line the base with baking parchment.
2 Break up the chocolate into pieces and melt slowly with the butter in a bowl set over a pan of hot water, stirring occasionally. Leave to cool. Dissolve the coffee in the hot water.
3 In another bowl, mix together the coffee, eggs, sugar and vanilla extract. Gradually beat in the chocolate mixture. Fold in the flour, walnuts and chocolate chips, and then pour the mixture into the prepared tin.
4 Bake in the pre-heated oven for about 40–45 minutes or until the brownies have a crusty top and a skewer inserted into the centre comes out clean. Leave the brownies to cool in the tin and then cut into 24 squares. Store in an airtight tin.
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