Return to Brownie Recipes
I've made many many different Chocolate Brownies over the years, these ones seem
to be loved by everyone who tastes them.
Preheat the oven to 180oC/350oF
7 oz/200g best quality dark chocolate
4 1/2oz/125g unsalted Butter, softened
8 oz/225g vanilla sugar*
1 egg yolk
4 tbsp freshly made instant coffee
5 oz/150g plain flour
1 tsp Baking powder
pinch of Salt
handful of broken Walnuts
Line the base and sides of a 12" x 9"/30 x 22cm roasting pan with foil.
Melt the chocolate in a double boiler or in a bowl set over, but not touching
While the chocolate is melting, cream the butter and sugar until light and
fluffy. Add the whole eggs and yolk with the beaters still going.
Stir in the chocolate and coffee.
Sift the flour with the baking powder and salt. Fold into the mixture together
with the walnuts.
Spoon the mixture into the prepared tin. Bake for 20-25 minutes or until a
skewer inserted into the mixture comes out a bit sticky. The interior should
resemble fudgy goo, not a sponge.
Leave to cool in the pan, then cut into squares.
* For the new to baking, vanilla sugar is made by keeping a separate container
sugar with a vanilla pod in it. If you haven't got this, add a teaspoonful of
vanilla extract with the eggs.