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Chocolate Brownies


  • 155 grams dark or semisweet chocolate
  • 115 grams or 1/2 cup unsalted butter
  • 1/2 tsp instant coffee powder
  • 150 grams or 3/4 cup granulated sugar
  • 50 grams or 1/4 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 80 grams or 1/2 cup + 2 tbsp all purpose flour
  • 1 tbsp cocoa powder (use Dark if you have it, I didn’t)
  • 1/2 tsp salt


Preheat your oven to 180 C . Grease an 8 x 8 inch pan with butter. Heat together the chopped up chocolate, the butter and coffee in a bowl which is kept on a saucepan of simmering water (double boiler) until smooth. While still on the heat, whisk in the sugars. Then let the mixture come to room temperature.
Meanwhile, whisk/ sift together the flour, salt and cocoa powder. Once the chocolate mixture is cool, whisk in the eggs ONE at a time. Whisk in the vanilla. Sprinkle the flour mixture on top and fold it in using a spatula. Don’t over mix! Pour the batter into your prepared pan. Bake at 180 C for 25- 28 minutes until a tooth pick inserted in the centre, comes out with a few moist crumbs. Cool completely in pan and then slice.

  • The recipe calls for dark cocoa , espresso powder and 60-72 % chocolate. I used regular cocoa , coffee powder and 53 % chocolate so my brownies aren’t as dark as the original .
  • Double the recipe if you own a 9 x 13 inch pan (with 5 eggs)
  • Wrap and store in an airtight container for unto 5 days.