Chocolate Calamity Brownies

By Amrita
August 8, 2010
3 Comments


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

Ingredients

  • 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

Directions

  1. Pre-heat oven (fan-assisted) to 160 deg C or 320 deg F.
  2. Mix all ingrediients together
  3. Grease a flat sandwich pan (about 6X6) and pour the brownie batter in.
  4. Bake for 18 minutes and cool once done.
  5. Cut into 9 equal pieces and try not to eat all of them at once...

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Reviews (3) Questions (0)

3 Comments

gbuda August 29, 2010
Made this today. Very tasty. Not at all heavy. More people might try it if given the Yankee measures:<br />1/2 cup flour<br />3/4 tsp baking powder<br />3/4 cup cocoa powder<br />1 cup sugar<br />1 stick softened butter<br />3 eggs<br />pinch of salt<br />1/2 tsp instant expresso powder<br />320 degrees F for 30 minutes (passed the clean toothpick test)
 
Author Comment
Amrita August 15, 2010
Oh, ouch! I seemed to have missed that! Just included it...enjoy!
 
gbuda August 14, 2010
Looks and sounds great, but how much chocolate should be used in the recipe? That element seems to be missing.