Let me introduce you to a wickedly indulgent, pure chocolate brownie. No messing around here. Pistachios, hazelnuts and even chunks of white chocolate fell by the wayside in the search for perfection. I am very proud of these. Trial and error combined with tips from many a cake-baking amigo has led me here – to the pinnacle of chocolatey excellence.
- 200g butter
- 300g 70 per cent dark chocolate
- 130g caster sugar
- 100g demerera sugar
- 3 tsp instant coffee
- 2 eggs
- 280g flour
- pinch of salt
Break the chocolate into small pieces and place in a bowl with the butter over a pan of simmering water. Stir occasionally until melted and set aside.
Use a food mixer to combine the eggs, sugars and coffee. Add the chocolate mixture a little at a time with the mixer going. Sift the flour and salt together into the bowl of mix and fold in by hand with a spatula or spoon.
Pre-heat oven to 170°C. Line a 23cm cake tin (round – a break from the conventional square, I know, but it’s what I had to hand) with greaseproof paper and spoon the mixture into this. When the oven is up to temperature put the brownie in. Cook for 25-30 mins – it sounds daft but about 27/28 mins would be perfect.
The skewer test won’t work with these, so just go with it. It’s better to be slightly under than over. Allow to cool before cutting into slices and devouring.