Chocolate/Coffee Brownies

Cakes, Biscuits and Bread  

Ingredients

50 gm Dark cooking chocolate
110 gm Butter
2 Egg(s)
225 gm Granulated white sugar
50 gm Plain flour
1 tsp Baking powder
110 gm Ground almonds
1 pinch Salt

Method

Pre-heat the oven to 180�C.

Line a rectangular baking tin about 18 x 28 cm or equivalent) with parchment or greaseproof paper, making sure the paper comes up all sides above the edge of the tin.

Melt the butter and chocolate in a double saucepan (or bowl over boiling water). Beat the eggs in a mixing bowl. Add all the other ingredients and mix well. Pour into the lined baking tin and bake for 30 minutes. It will set as it cools. Leave it to cool for 10 minutes before cutting into squares.

Notes

If you like them a little less sweet, reduce the sugar to 170gm (6oz).

For gluten and dairy free version, use gluten-free flour instead of wheat flour and non-dairy spread in place of butter.

Variation

Coffee Brownies

Replace chocolate with 1 tablespoon of strong instant coffee (made with a heaped teaspoon instant coffee). Add chopped wlanuts (optional).

Acknowledgements

Delia Smith

24 Sep 2023
Shirl Seath