Chocolate, espresso and hazelnut brownie
Over the years we have produced countless versions of the chocolate brownie. We have given these an extra hit of energy by adding espresso to the mix; we think it adds great flavour.
unsalted butter 240g dark chocolate 320g eggs 4 medium caster sugar 400g plain flour 80g espresso 100ml, cooled hazelnuts 125g, toasted and smashed or roughly chopped
Preheat the oven to 150C/gas mark 2 and butter and line a 20cm square baking tin, at least 3cm high, with baking paper.
Place the butter and chocolate in a heatproof bowl and set over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Mix together until melted, then set aside to cool to room temperature.
In a stand mixer fitted with the whisk attachment, whisk together the eggs and sugar on medium speed until the mixture has doubled in volume and is a pale colour. Let the mixture rest for 5 minutes and then bang the bowl a couple of times on the work surface to knock out some air.
Add the flour to the mixing bowl and fold in by hand until all the flour is mixed in. Add the cooled chocolate mixture and cooled espresso to the bowl and fold through until completely combined. Finally fold the hazelnuts through the mixture and pour into the prepared tin.
Before placing in the oven, drop the baking tin a couple of times onto your work surface to knock out further air. Bake for 30-35 minutes until an inserted skewer comes out with mixture on it, but the mixture is warm to the touch. Remove from the oven and leave in the tray to cool.
You can eat this the same day but for a super-fudgy brownie, leave in the tray in the fridge overnight and cut into squares the following morning.
A energetic hit of espresso adds great flavour to an afternoon brownie