Dark, Indulgent Chocolate Brownies

I love brownies and so far this is my favorite recipe. They’re really rich and chocolatey and make a really fudgey, chewy brownie. They’re best served warm with a scoop of ice cream or just with a cold glass of milk.

I use Cadbury’s milk chocolate as this is my husband’s favorite kind of chocolate and I use Green and Black’s Organic cocoa powder which, in my opinion, adds to the richness and gives it a slightly more complex flavor but I’m no expert, just a chocoholic

Dark, Indulgent Chocolate Brownies
Source: “Mary Berry’s Ultimate Cake Book” by Mary Berry Published by BBC Worldwide Ltd 2003

Ingredients:

12 oz of chocolate, broken into pieces
8oz or 2 sticks of butter or margarine
1 teaspoon of instant coffee*
1 teaspoon of cocoa powder
2 Tablespoons of hot water
3 extra large eggs
1 cup of super fine/caster sugar
1 teaspoon of vanilla extract
3 oz or 6 Tablespoons of self-raising flour
8 oz of chocolate chips

Preheat oven to 375 degrees F. Grease 13 x 9 inch baking tin.

Melt the chocolate slowly in a bowl with the butter or margarine over a pan of hot water, stirring occasionally. Allow to cool. Dissolve the coffee and the cocoa with 2 Tablespoons of the hot water.

In another bowl, mix together the coffee, cocoa, eggs, sugar and vanilla extract. Gradually beat in the chocolate mixture. Fold in the flour and chocolate chips, and then pour the mixture into the prepared tin.

Bake in the preheated oven for about 40-45 minutes or until firm to the touch and a dull crust has formed. Leave to cool in the tin. When the brownies have completely cooled, cut into squares.

*This is a modification. The original recipe calls for 2 teaspoons of coffee. But that sort of put me off cause I didn’t want it to have an overly coffee taste to it so I added the teaspoon of cocoa powder instead. But the one teaspoon of coffee definitely adds to the richness of the flavor.