Espresso Brownies

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 8 ounces bittersweet chocolate
• 8 tablespoons unsalted butter, softened
• 1 1/2 cups sugar
• 5 extra large eggs, lightly beaten
• 4 tablespoons freshly brewed espresso coffee, at room temperature
• 1/2 cup all-purpose flour, plus
• 1 tablespoon all-purpose flour
• 3/4 cup unsweetened cocoa powder, plus a little extra for dusting

Recipe

• 1 preheat oven to 350°; grease and line a 9-inch square pan with parchment paper (leave an overhang so you can easily remove brownies to cooling rack).
• 2 break up the bittersweet chocolate and put it in a heatproof bowl ; set the bowl over a pan of steaming water and melt gently, stirring frequently.
• 3 do not let the base of the bowl touch the water.
• 4 remove the bowl from the pan and set aside until needed.
• 5 put the soft butter and sugar in a mixing bowl and beat with a hand-held electric mixer unitl light and fluffy.
• 6 gradually beat in the eggs, followed by the coffee.
• 7 sift the flour and cocoa into the bowl and stir inches.
• 8 add the melted chocolate and mix inches.
• 9 transfer mixture to the prepared pan; spread evenly, and level the surface.
• 10 bake in oven for about 25 minutes until a pick comes out just clean; remove the pan from the oven.
• 11 leave to cool in the pan for 10 minutes before lightly dusting with cocoa powder, removing and cutting into 20 pieces.
• 12 serve warm or at room temperature with cream for pouring, if liked.
• 13 once cool, store in an airtight container and eat within 5 days.