Chocolate Brownies
A fail safe recipe that will deliver the most sumptuous brownies every time, they’ll be your go to bake
COOK & PREP: 45 min
Ingredients
230g dark chocolate coarsely chopped
113g unsalted butter
170g granulated sugar
3 large eggs room temperature
1 tsp vanilla extract
1 tbsp instant espresso powder + 2 tbsp boiling water
2 tbsp dark rum
96g all-purpose flour
2 tbsp cocoa powder sifted
1/2 tsp sea salt
Method
Preheat oven to 180°c. Grease a 9-inch square baking pan and line it with parchment paper long enough to allow the ends to extend over the pan.
In a metal mixing bowl set over a pot of boiling water melt chocolate and butter, stirring until smooth. Remove from the heat and let cool for 5 minutes.
Add the sugar to the chocolate mixture and whisk until well incorporated. Add eggs, one at a time then whisk in the vanilla extract. Dissolve instant espresso powder in 2 Tbsp hot water and add to the mixture along with the rum.
Add the flour, cocoa powder, and salt and gently fold them in with a rubber spatula until just combined.
Spread the batter into the pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out with moist, fudgy crumbs attached. Don’t over bake the brownies!
Let the brownies cool in the pan on a wire rack to room temperature.