Thursday, February 28, 2013


3/4 cup all purpose flour
1 cup granulated white sugar
1 tbsp warm water
1 tsp instant coffee powder (I have used Bru)
1 tsp vanilla essence
150 gms dark chocolate cut into small pieces (I have used Toblerone)
100 gms unsalted butter, room temperature
1/4 tsp salt
2 tbsp unsweetened cocoa powder
3 eggs
Pre-heat oven to 180 degrees C or 350 degrees F and place the rack in the center of the oven.
Lightly spray or butter a cake pan. I have used parchment paper instead.
Melt the butter and the chocolate together. I have done this in a microwave you can even use the double boiler method. It takes around 30-40 secs to melt the chocolate in a microwave.
In a separate bowl, stir the coffee powder in warm water. Coffee brings out the chocolate flavour.
Add sugar and cocoa powder in the melted chocolate and butter mix. Stir.
Now add the vanilla essence, coffee liqueur and the eggs. Add one at a time and beat well after each addition.
Fold in the flour and salt to form the brownie batter.
Pour this batter in the prepared cake pan and bake it for 25-30 mins or until a toothpick inserted at the center comes out with few moist clumps clinging to it. In my oven it took 30 mins.
Remove from oven and let it cool.
Brownie is ready to serve. You can serve it with chocolate sauce.
This recipe will make 10 fairly large brownies. This brownie has a nice dry crust and is slightly fudgy inside.

Adapted from Stephanie Jaworski's recipe.