Ingredients
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190g unsalted butter
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190g best dark chocolate
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90g plain flour
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20g Brazil Cachoeria Medium Grind
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50g white chocolate
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50g milk chocolate
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3 large eggs
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280g golden caster sugar
Steps
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Cut unsalted butter into small cubes and tip into a medium bowl and then add the coffee grounds.
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Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, but not touching the water. Put over a low heat until the butter has melted, stirring occasionally to mix them.
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Remove the bowl from the pan, and strain the mixture through a sieve to remove the coffee grounds. Then add in the dark chocolate and repeat the heating process until the chocolate is melted into the butter.
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While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
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Using a shallow square tin, cut out some non-stick baking parchment to line the base. Sieve the flour over a medium bowl to get rid of any lumps.
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Chop the white chocolate and milk chocolate into chunks
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Break 3 large eggs into a large bowl and tip in the golden caster sugar. Whisk the eggs and sugar on a high speed. They will look thick and creamy, like a milk shake.
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Pour the cooled chocolate mixture over the egg mix, then gently fold together until the two mixtures are one and the colour is a mottled dark brown.
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Hold the sieve over the bowl of eggy chocolate mix and resift the flour onto it. Gently fold it together
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Stir in the white and milk chocolate chunks
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Pour the mixture into the square tin
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Bake in the oven for 25 minutes
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Wait for the tin to cool down before lifting the brownie out and cutting them into squares.
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They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.