You will need...
160g plain flour
1 tsp salt
2 tbsp cocoa powder
300g dark chocolate, chopped
225g unsalted butter, cubed
1 tsp instant espresso coffee
300g granulated sugar
100g light brown sugar
5 eggs, at room temperature
2 tsp vanilla extract
• Preheat the oven to 180C / fan 160C degrees
• Line a 9 x 13 inch baking tin with parchment
paper.
• In a medium bowl, mix together flour, salt and
cocoa powder.
• Melt the chocolate, butter and instant espresso
coffee in a non-stick pan. Turn off the heat and mix
in the sugars. Mix until completely combined, then
remove and leave it to cool down.
• Add 3 eggs to the chocolate mixture and whisk
until combined. Add the remaining eggs and whisk
it again. Add the vanilla and stir until combined. Do
not overbeat the batter at this stage or the brownies
will be cakey.
• Sprinkle the flour mixture over the chocolate
mixture. With a rubber spatula (not a whisk),
carefully fold the flour mixture into the chocolate
until just a bit of the flour mixture is visible.
• Pour the batter into the prepared pan and smooth
the top. Bake for 30 minutes, until a toothpick
inserted into the centre of the brownie comes out
with a few moist crumbs sticking to it.
• Let the brownies cool completely, then lift them
out of the baking tin using the parchment paper.