Delicious Espresso Brownies Recipe

• 190g unsalted butter

• 190g best dark chocolate

• 90g plain flour

• 20g Brazil Cachoeria Medium Grind

• 50g white chocolate

• 50g milk chocolate

• 3 large eggs

• 280g golden caster sugar
  
  
   

Steps

1. Cut unsalted butter into small cubes and tip into a medium bowl and then add the coffee grounds.

2. 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.

3. 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. 

4. 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.

5. 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.

6. Chop the white chocolate and milk chocolate into chunks

7. 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.

8. 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.

9. Hold the sieve over the bowl of eggy chocolate mix and resift the flour onto it. Gently fold it together

10. Stir in the white and milk chocolate chunks

11. Pour the mixture into the square tin

12. Bake in the oven for 25 minutes

13. Wait for the tin to cool down before lifting the brownie out and cutting them into squares.

14. They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.