These brownies are super fudgy, very rich and incredibly chocolaty. If you want a very gooey result you can bake these for just under 30 minutes (anywhere between 25-28 minutes), but do make sure to let them cool down once out of the oven as the inside will still be very moist and need to set a bit. You could try an addition of 1/2 cup hazelnuts or chocolate chips which I've found also tastes amazing with this recipe.
These brownies are super fudgy, very rich and incredibly chocolaty. If you want a very gooey result you can bake these for just under 30 minutes (anywhere between 25-28 minutes), but do make sure to let them cool down once out of the oven as the inside will still be very moist and need to set a bit. You could try an addition of 1/2 cup hazelnuts or chocolate chips which I've found also tastes amazing with this recipe.
Yields12 Servings Prep Time10 minsCook Time30 minsTotal Time40 mins
3 eggs ¼ cup brown sugar ⅓ cup honey 1 tsp vanilla extract 112 g 60%-70% good quality chocolate 140 g unsalted butter ¾ cup cup plain flour 30 g cocoa powder ½ tbsp espresso powder 1 tsp salt
11. Preheat the oven to 180C and grease an 8 inch brownie tin.
2. In a large bowl beat the eggs until fluffy, about 1-2 minutes. Add in the vanilla extract, honey, sugar and mix together.
3. Place the chocolate in a bowl in a small saucepan filled with water over medium heat. Cook until the chocolate melts, about 5 minutes. Add in the butter and and mix together to form a smooth texture. Pour the melted chocolate and butter into the bowel and combine with the egg mixture.
4. In a separate bowl mix together the flour, espresso powder, cocoa powder and salt. Add the wet ingredients to the dry and fold gently together with a spatula, a fudgy texture should form.
5. Pour the mixture into the brownie tin and bake in the oven for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Transfer to a cooling rack and leave to set and cool completely. Once cool cut the brownies into 12 equal parts.
1. Preheat the oven to 180C and grease an 8 inch brownie tin.
2. In a large bowl beat the eggs until fluffy, about 1-2 minutes. Add in the vanilla extract, honey, sugar and mix together.
3. Place the chocolate in a bowl in a small saucepan filled with water over medium heat. Cook until the chocolate melts, about 5 minutes. Add in the butter and and mix together to form a smooth texture. Pour the melted chocolate and butter into the bowel and combine with the egg mixture.
4. In a separate bowl mix together the flour, espresso powder, cocoa powder and salt. Add the wet ingredients to the dry and fold gently together with a spatula, a fudgy texture should form.
5. Pour the mixture into the brownie tin and bake in the oven for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Transfer to a cooling rack and leave to set and cool completely. Once cool cut the brownies into 12 equal parts.
Ingredients
Directions
1. Preheat the oven to 180C and grease an 8 inch brownie tin.
2. In a large bowl beat the eggs until fluffy, about 1-2 minutes. Add in the vanilla extract, honey, sugar and mix together.
3. Place the chocolate in a bowl in a small saucepan filled with water over medium heat. Cook until the chocolate melts, about 5 minutes. Add in the butter and and mix together to form a smooth texture. Pour the melted chocolate and butter into the bowel and combine with the egg mixture.
4. In a separate bowl mix together the flour, espresso powder, cocoa powder and salt. Add the wet ingredients to the dry and fold gently together with a spatula, a fudgy texture should form.
5. Pour the mixture into the brownie tin and bake in the oven for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Transfer to a cooling rack and leave to set and cool completely. Once cool cut the brownies into 12 equal parts.