Espresso (or filter coffee) Brownie

Espresso (or filter coffee) Brownie


–215 g (7 ⅗ oz) unsalted butter - 170 g (6 oz) dark chocolate - 320 g (7 ⅗ oz) granulated sugar - 80 ml (5 ⅖ tbsp.)  freshly brewed coffee (8 g / 1 ½ tsp. of ground coffee) - 4 eggs - 60 g (2 ⅛ oz) cocoa powder - 130 g (4 ⅗ oz) all-purpose flour - ½ tsp. salt

Brew 8 g of ground coffee according to the chosen method.

Step 1.

Melt the butter over a low heat, then add the sugar and chocolate in a large bowl. Stir until smooth.

Step 2.

Strain the cocoa through a fine sieve into a bowl, pour in the coffee and, if necessary, further melt the remaining chocolate in the water bath.

Step 3.

Stir the eggs into the mixture, then add the flour and salt, mixing until smooth.

Step 4.

Prepare a 20x20 cm mold and line it with parchment.

Step 5.

Pour the batter into the mold, remove the bubbles and place in the oven for 25-30 minutes at 180 °C (350 °F).

Step 6.

After baking, leave the brownies to cool, then remove the parchment and let them cool on a wire rack for 1-2 hours. Transfer the cooled brownies to a cutting board and cut into portions.

Step 7.