- Chocolate Brownies
- 1kg plain chocolate (50% cocoa solids)
- 200g plain chocolate (70% plus cocoa solids)
- 700g butter
- 8 eggs
- 100 ml strong coffee, cooled
- 500g caster sugar
- 4 dessert spoons of runny honey
- 250g self-raising flour (or gluten free SR flour)
- 1 level tsp salt
- 4 tsp vanilla extract
Chocolate Brownie
Ingredients
Method
Method
Set the oven to 1700 C. Grease and line a gastronorm.
Using a sharp knife chop the 200 g of 70% chocolate into small pieces and set aside. Melt the remaining chocolate with the butter and leave to cool slightly.
Mix the eggs, coffee, honey, sugar and vanilla extract together in a large bowl then gradually beat in the melted chocolate/butter mix.
Fold in the flour, salt and chopped chocolate.
Pour into the prepared tin and bake for 40 minutes or until the top is just firm to the touch. Be careful not to overcook – the brownies will be too dry.
Turn off the oven, open the door and leave the brownie to cool in the open oven for half an hour.
Remove and leave to cool to room temperature then refrigerate. Remove from the tin and portion. Store in an airtight container in the fridge.
Remove from the fridge half an hour before serving.
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