With a little coffee, some chopped walnuts and the addition of plain chocolate chips, these brownies have a rich, ‘grown-up’ flavour. Cooked brownie mixture, like gingerbread, is likely to dip in the middle, but this all adds to the charm!
Makes 24
Cake tin needed: a 30 x 23cm (12 x 9in) traybake or roasting tin
350g (12oz) plain chocolate (39 per cent cocoa solids)
225g (8oz) butter
2 level tsp instant coffee powder
2 tbsp hot water
3 large eggs
225g (8oz) caster sugar
1 tsp vanilla extract
75g (3oz) self-raising flour
175g (6oz) chopped walnuts
225g (8oz) plain chocolate chips
Step one Preheat the oven to 190°C/Fan 170°C/gas 5. Grease the tin then line the base with non-stick baking parchment.
Step two Break up the chocolate into pieces and melt slowly with the butter in a bowl set over a pan of hot water, stirring occasionally. Leave to cool. Dissolve the coffee in the hot water.
Step three In another bowl, mix together the coffee, eggs, sugar and vanilla extract. Gradually beat in the chocolate mixture. Fold in the flour, walnuts and chocolate chips, and then pour the mixture into the prepared tin.
Step four Bake for 40–45 minutes or until the brownies have a crusty top and a skewer inserted into the centre comes out clean. Leave the brownies to cool in the tin and then cut into 24 squares. Store in an airtight tin.