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Author Notes: This one's special. It uses self-rising flour which is unusual for brownies. The result is still a dense, sticky horrendously chocolatey brownie that's light on you, instead of pulling you down. The kick here is provided by the shot of espresso in it. The recipe can easily be customized...if you want to add half a up of white chocolate chips in it or maybe a couple of tablespoons of candied ginger. —Amrita
Serves 9 pieces
- 60 gms self-rising flour
- 60 gms, dark cocoa powder (I used one with about 70% cocoa)
- 200 gms caster sugar
- 120 gms butter, softened
- 3 eggs
- 1 pinch of salt
- 1 shot strong espresso
- Pre-heat oven (fan-assisted) to 160 deg C or 320 deg F.
- Mix all ingrediients together
- Grease a flat sandwich pan (about 6X6) and pour the brownie batter in.
- Bake for 18 minutes and cool once done.
- Cut into 9 equal pieces and try not to eat all of them at once...