In my home brownies are foods of the gods for the under-ten set. Whenever I make a batch I have little people clammering for a piece.
Step aside, kids.
This is a brownie with the caffeine level turned UP, making it a perfect choice for that 3pm slump when the need for something sweet and a decent coffee is overwhelming.
Vanilla salt is my new BFF – I discovered it on Saturday at a Sydney food emporium called Salts, Meat, Cheese. Their salt section is heavenly. I used this salt in three sweet things in one day so it is fair to say that it is going to be on high rotation. If you can’t find vanilla salt I reckon it would be relatively easy to make – am sure our friends at Google could help you find a recipe 😉
Do not substitute milk chocolate in this recipe – you want a dark, preferably bitter chocolate to marry with the espresso.
Keep on eye on the baking time, especially if your oven is on the hot side. In my oven 16 minutes produced a dense, fudge-like brownie, which is exactly the texture I was hoping for.
125 grams butter, cubed
200 grams dark chocolate
1 shot espresso
1 ¼ cup plain flour
¼ cup caster sugar
sprinkle of vanilla salt
LET’S GET TO IT:
Preheat oven to 180 C, grease & line a 20cm square cake pan with baking paper, allowing 2 edges to overhang.
Melt butter and dark chocolate in a large pan over low heat, stirring until smooth. Remove from heat, allow to cool 10 minutes.
Stir sugar, eggs, flour and espresso shot into melted chocolate mix until just combined.
Pour into pan and sprinkle over the vanilla salt.
Bake for 16 minutes – you want a moist, fudge-like texture.
Cool in pan. When completely cold cut into squares.