Prep time: about 20 minutes
Cooking time: 15 minutes
- 240g dark chocolate (at least 70% cocoa solids)
- 100g unsalted butter
- 1 tbsp freshly made espresso using Classico Original Blend ground coffee, or Classico Original Blend decaffeinated ground coffee
- 3 tbsp boiling water
- 3 eggs
- 135g golden caster sugar
- 55g plain flour
- 70g white chocolate chopped (or use chips)
- Cocoa powder, to dust
What you’ll need:
- Heatproof bowl
- Stirring spoon
- Brownie tin
Put the chocolate and butter in a heatproof bowl over a saucepan of barely simmering water. Do not let the base of the bowl touch the water. Stir until melted. Set aside to cool.
Make the coffee and set aside.
Put the eggs and sugar in a mixing bowl and whisk until pale and creamy. Stir in the coffee. Sift in the flour and fold in gently, then fold in the molten chocolate and mix until smooth. Finally, stir in the chopped chocolate.
Pour the batter into the prepared brownie tin and bake in the preheated oven (150c/300f/gas mark 2) for about 15 minutes. The brownies should have risen slightly.
Leave to cool completely, then dust with cocoa powder. Cut into 9 squares and serve.