Choco­late, espresso and hazel­nut brownie

The Observer Food Monthly - - CONTENTS - Car­a­van

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.

Makes 9-12

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

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