Ingredients:
140 gms unsalted butter at room temperature
200 gms bittersweet dark chocolate
1 cup sugar( can use combination of brown and white as well)
2 tsp vanilla extract
1/4 tsp of salt
1 Tbsp cocoa powder
2 large eggs
2 Tbsp warm water
1 tsp expresso coffee
2/3 cup all purpose flour
* Yes you read it right , there is no baking powder/soda in it. It will be a dense moist chocolate brownie not a typical cakey one
Preparation:
1. Keep butter and eggs at room temperature
2. Microwave the dark chocolate so that its warm and easy to manage. You can use double boiler as well
3. Mix expresso powder and 2 Tbsp warm water and keep it aside
4. Preheat oven at 180 degree C
5. Use a square tin of 8 * 8 inches and put a butter paper or oil the tin.
Method:
1. Take a bowl and beat butter and sugar together till soft and fluffy
2. Add eggs, vanilla extract and expresso mixture. Beat till everything is combined.
3. Add melted chocolate into it and mix.
4. Add all dry ingredients but do not over mix.
5. Pour the batter into the baking tin. It will take around 40-45 mins to bake.
6. Insert a fork or knife and check. Moist crumbs are ok but it should not be a wet batter.
7. Cool it for about 5 mins before taking it out from the tin.
Garnishing:
I prefer it as is but if you want to make it more presentable , sprinkle icing sugar using a sieve over the top of the brownie and cut them in square bars. Serve it with a warm chocolate sauce drizzle and a scoop of vanilla ice cream.
140 gms unsalted butter at room temperature
200 gms bittersweet dark chocolate
1 cup sugar( can use combination of brown and white as well)
2 tsp vanilla extract
1/4 tsp of salt
1 Tbsp cocoa powder
2 large eggs
2 Tbsp warm water
1 tsp expresso coffee
2/3 cup all purpose flour
* Yes you read it right , there is no baking powder/soda in it. It will be a dense moist chocolate brownie not a typical cakey one
Preparation:
1. Keep butter and eggs at room temperature
2. Microwave the dark chocolate so that its warm and easy to manage. You can use double boiler as well
3. Mix expresso powder and 2 Tbsp warm water and keep it aside
4. Preheat oven at 180 degree C
5. Use a square tin of 8 * 8 inches and put a butter paper or oil the tin.
Method:
1. Take a bowl and beat butter and sugar together till soft and fluffy
2. Add eggs, vanilla extract and expresso mixture. Beat till everything is combined.
3. Add melted chocolate into it and mix.
4. Add all dry ingredients but do not over mix.
5. Pour the batter into the baking tin. It will take around 40-45 mins to bake.
6. Insert a fork or knife and check. Moist crumbs are ok but it should not be a wet batter.
7. Cool it for about 5 mins before taking it out from the tin.
Garnishing:
I prefer it as is but if you want to make it more presentable , sprinkle icing sugar using a sieve over the top of the brownie and cut them in square bars. Serve it with a warm chocolate sauce drizzle and a scoop of vanilla ice cream.
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