National Chocolate cake day calls for a fabulous recipe. And these espresso brownies are literally a slice of heaven. Crispy on top with a nutty crunch and all gooey perfection in the centre. And they're so easy to make!
240g unsalted Butter
320g dark Chocolate
400g Caster Sugar
80g Plain Flour
125g hazelnuts or pecans, chopped
Preheat the oven to 150°C/325F 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. If like me you have a Thermomix then pop the butter and chocolate into your TM bowl and simply put the timer on to 5 minutes, set the heat to 60C and speed 2 and let the chocolate melt.
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.
Add the flour to the mixing bowl and mix. Add the cooled chocolate mixture and cooled espresso to the bowl and mix through until completely combined. Finally fold the hazelnuts through the mixture and pour into the prepared tin.
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 the brownie in the tray in the fridge overnight and cut into squares the following morning.
sprinkle with icing sugar and serve with a scoop of vanilla ice cream and serve on one of my beautiful bubble platters.