Chocolate Chip Brownies
Ingredients
- 2 tsp. coffee granules dissolved in
- 2 tbsp. boiling water
- 225 gr. (8 oz. ) butter, cut into small pieces
- 350 gr. (12 oz.) dark chocolate, chopped
- (or chocolate chips)
- 225 gr. (8 oz.) golden or plain caster sugar
- 3 eggs
- 1 tsp. vanilla extract
- 75 gr. (3 oz.) self raising flour
- 175 gr. (6 oz.) chopped walnuts or pecans
- 75 gr. (3 oz.) plain chocolate chips
- Preheat oven to 170ºC
- Grease and flour, then line the base of a 30 x 20 cm. (12"x8") deep-sided tin with baking parchment
Method
Dissolve the coffee granules in the 2 tbsp. boiling water.
Place butter pieces in a glass bowl and put the chopped chocolate on top - microwave for 2 minutes - stirring halfway through. Or place bowl over a pan of hot water, stirring occasionally until melted. Leave to cool slightly.
In a large bowl, beat together the golden caster sugar, eggs, and vanilla extract until it thickens and is nice and creamy. Beat in the coffee and then gradually beat in the cooled chocolate mixture.
Whisk the sifted flour into the chocolate mixture and finally, stir in the chopped walnut or pecans. Fold in the chocolate chips and pour into the lined tin.
Bake for 35-40 minutes, until a cake tester comes out more or less clean. Do not overcook. They should be soft and squidgy inside.
Leave to cool in the tin and then cut into squares.
DO NOT be tempted to cut too soon. Let them completely cool. I made this mistake several times and they are crumbly and difficult to cut. When they come out of the oven, gently ease your knife around the tin then leave to cool for at leasrt 1½ to 2 hours, the longer the better. Upturn onto a suitably sized chopping board, strip off the baking parchment and you will be able to cut them much more easily.
