Some days call for coffee and some for chocolate. Some days, however, call for both. At the same time.
This week has been insanely busy. Miss P back at preschool after half term, dashing in to town to collect my new glasses, deliveries, the shift over to a big girl bed which included dismantling the cot and building a bed, a deadline to meet and all the normal stuff that pops up as you go along. As I haven’t been feeling my best I’m glad to see Friday but boy, I’m tired.
They say if you need something doing then ask a busy person and there’s a lot of truth in that, it’s just sometimes that busy person needs a bit of a helping hand. I have an ongoing love affair with coffee, I’m not snobbish about it and though I love a decent cup of the proper stuff, I’m happy to drink a mug of instant. I also adore coffee and chocolate together, I’m that person who takes delivery of everyone else’s left over coffee creams once the Christmas chocs have been demolished.
So, to try and fit my caffeine and chocolate intake into my overloaded schedule this week I figured it would be best to combine the two. In a brownie. I’d also read a tip from someone, somewhere – brain like a sieve these days, if it was you then please shout. Though it was just as likely to be in a magazine – that if you bang the tray of brownie batter on the side before you pop it in the oven, it helps to create lovely gooey brownies. And it works. A bad brownie is a very sad state of affairs indeed.
The amount of coffee here isn’t overpowering, they give more a mellow aftertaste that lingers for a while.
Makes approx 15 brownies, depending on how generous you are when cutting them.
200g dark chocolate
1 ½ tablespoons instant espresso
75g plain flour
50g cocoa powder
½ tsp baking powder
220g light brown sugar
3 large eggs, beaten
Preheat the oven to 180c fan/gas 4 and line a tray with greaseproof paper – the one I use is approx 12 by 8 inches.
Melt the butter and chocolate together. I tend to use the microwave, checking and stirring every 30 seconds, or melt in a bowl over a pan of simmering water, making sure that the bowl does not touch the water.
Once it has melted and is smooth, stir in the instant espresso and set to one side to cool slightly.
In another bowl combine the flour, baking powder, sugar and cocoa. Add the beaten eggs and the chocolate mixture. Stir until combined.
Pour into the prepared tray and bake for 30/35 minutes until just firm. A slight wobble in the middle is fine and the top will look cracked.
Leave to cool in the tray for 10 minutes and then finish cooling on a wire rack.