This one is for all the coffee lovers out there. Ever since I tried the brownies at Brickfields cafe in Sydney, I was on a brownie mission. Apart from the crispy surface and the slightly fudgy inner core, the addition of espresso balances out the sweetness of the chocolate.
Espresso brownies, best served with a scoop of ice-cream.
Ingredients 120g baking milk chocolate
60g baking dark chocolate
8 tbs unsalted butter
2 tsb cocoa powder
1 cup caster sugar
2 tsp vanilla extract
1/2 tsp salt
1 espresso shot
1 cup plain flour
1/3 cup almond nuts
Preheat oven to 175°C. Line a 8x8 inch square tin with aluminum foil and grease with butter.
Chocolate, when melted over simmering water, has a shiny and glossy appearance.
In a medium metal bowl, melt chocolate and butter over a pot of simmering water. Stir constantly to ensure heat is distributed evenly.
Stir in cocoa powder once chocolate and butter have melted to form a shiny mixture. Set aside to cool slightly.
Note, if your mixture looks like this, it means that it has been sitting out for too long. Give it a whisk for another minute before combining with chocolate mixture.
In a large mixing bowl, whisk, using an electric mixer, together eggs, sugar, vanilla extract and salt.
Shiny and smooth batter.
Manually whisk in the chocolate mixture.
Extracting an espresso shot.
Whisk in the espresso shot.
Sieve in flour and stir with a wooden spoon until all the flour have been incorporated into the batter.
Note that bubbles on the surface so not really affect the outcome. However tapping it and allowing it to sit out for a minute or two before baking would help get rid of the bubbles.
Stir in almonds and pour mixture into the square tin.
Nice, golden brown, crispy crust.
Bake for 25-30 minutes. Insert a toothpick in the center and a few dry small crumbs may stick to the toothpick. If going for a more fudgy brownie in the center, bake for 20 minutes. Leave on a rack for an hour to cool.