Chocolate brownies
Method
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Preheat the oven to 180C/350F/Gas 4.
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Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.
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In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.
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Chop the chocolate and put to one side.
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Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract.
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Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well.
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Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet.
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Spoon the brownie batter into the prepared tin and level out the top with a spatula.
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Bake in the oven for 35-40 minutes. Allow to cool in the tin for ten minutes, then place on a wire rack to cool.
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To serve, cut into rectangles and dust with icing sugar.
Ingredients
- 115g/4oz unsalted butter, softened, plus extra for greasing
- 170g/6oz caster sugar
- 2 free-range eggs
- 40g/1½ oz plain chocolate (minimum 65% cocoa solids)
- 55g/2oz pecans (optional)
- 1 tsp vanilla extract
- 2 tsp instant coffee granules
- 2 tbsp warm water
- 1 tsp baking powder
- 55g/2oz plain flour
- 55g/2oz cocoa powder
To serve
- icing sugar, for dusting
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