MY FAVOURITE BROWNIES
 
 
Ingredients
  • ¾ cup unsalted butter (170g, 6 oz)
  • 455g dark chocolate, roughly chopped (1 pound)
  • 5 large eggs
  • 2 cups brown sugar, lightly packed (395g, 14 oz)
  • 1 tsp salt, to taste
  • 1 – 2 tsp finely ground instant coffee, to taste
  • 1 tsp vanilla extract
  • ¾ cup + 2 tbsp plain flour (130g, 4.5 oz)
Method
  1. Preheat the oven to 180 C (350 F) and butter and line a 9 x 13 inch tray with baking paper.
  2. Cube the butter and put it in a heatproof bowl together with the chocolate. Place the bowl over a pot of simmering water and stir occasionally until the butter and chocolate are melted, smooth and combined. Set aside.
  3. Using a stand mixer fitted with whisk attachment, whisk the eggs, sugar, salt, coffee and vanilla on a high speed until the mixture reaches the ribbon stage – when it is thick, pale, and falls from the whisk in a ribbon that folds onto itself.
  4. Fold the chocolate mixture into the egg mixture until incorporated. Quickly but gently fold in the flour, until just combined.
  5. Pour the batter into the prepared pan and smooth out the top with a spatula.
  6. Bake for about 20 - 25 minutes, until the top is lightly cracked and soft to the touch.
  7. Allow to cool completely before cutting into squares. Makes 20 brownies.
  8. Happy Baking!
Recipe by Butter Baking at https://www.butterbaking.com/2014/06/17/my-favourite-brownies/