Espresso Brownies

Ingredients

• 225 gChocolate
• 90 gCocoa powder
• 90 gEspresso
• 310 gButter
• 6 pcsEgg
• 490 gSugar
• 12 gSalt
• 10 mlVanilla
• 140 gFlour

Instructions

1. 1

   Preparation

   • Preheat the oven to 180 °C (350 °F). Line a 33 x 23 cm (13 x 9 in) baking pan with parchment paper.
   • Roughly chop the dark chocolate.
2. 2

   Make the batter

   • Melt the chocolate in the microwave in 30-second bursts and let cool slightly.
   • Beat eggs, granulated sugar, brown sugar, salt and vanilla for 5 minutes until light and airy.
   • Fold in the melted chocolate.
   • Sift cocoa, espresso powder and flour over the mixture and gently fold until no streaks remain.
   • Stir in the melted butter until homogeneous.
3. 3

   Bake & serve

   • Pour the batter into the prepared pan and smooth the surface.
   • Bake for 20 minutes. The brownies should be slightly moist inside with a shiny, crackly top.
   • Remove, cool completely, trim edges and cut into 20 squares.