September 03, 2016
"From our Saturday newspaper The Weekend West. Times and serving size are estimated. The poster also stated that the brownie "should be crispy on the outside and gooey in the middle but not raw. The test is your oven this varies with ovens. I know this from experience having just changed ovens - only two minutes can the difference so pay attention." Since making this today I have changed the cooking times and as I was making it for the DH I used milk chocolate instead of dark."
- Serving Size: 1 (94 g)
- Calories 370.3
- Total Fat - 21.3 g
- Saturated Fat - 12.4 g
- Cholesterol - 100.3 mg
- Sodium - 134.5 mg
- Total Carbohydrate - 40.6 g
- Dietary Fiber - 1.9 g
- Sugars - 29.4 g
- Protein - 4.9 g
- Calcium - 34.7 mg
- Iron - 1.6 mg
- Vitamin C - 4.9 mg
- Thiamin - 0 mg
Sift the flour and cocoa into a bowl.
Combine the butter, coffee, chocolate and sugar in a saucepan and melt over a very low heat or use the microwave.
Cool and beat in the eggs and vanilla.
Combine both mixtures and stir lightly but thoroughly to combine.
Stir through the extra chocolate.
Turn into a greased and lined 23cm square cake tin.
Bake in a 180C preheat oven for 20 to 25 minutes (check at 20 minutes) or until the mixture is just firm to the touch and a skewer comes out with a few moist crumbs attached.
Cool in the tin.
Remove from the tin and cut into 9 or 12 squares.
Tips & Variations
No special items needed.