Chocolate espresso brownies recipe

Jill Dupleix
Chocolate espresso brownies
Chocolate espresso brownies 

Serve as a dessert with chocolate ice-cream or rich cream, or cut into small squares to have with coffee.


200g bitter dark chocolate, chopped

200g butter

4 eggs

200g castor sugar

2 tbsp espresso or very strong black coffee

200g plain flour, sifted

1/4 tsp salt


1. Preheat the oven to 180C. Line a small baking pan or roasting tray (eg, about 25cm x 20cm) with buttered foil or greaseproof paper.

2. Melt the chocolate and butter, stirring until smooth. Remove from the heat and allow to cool for 10 minutes.

3. In a large bowl, beat the eggs and sugar with a hand-held electric mixer until pale. Beat in the coffee and then the half-cooled chocolate mixture. Fold in the sifted flour and salt.

4. Pour the batter into the pan and bake for 20 to 25 minutes. It should be crusty on top, but still a bit gooey inside. Leave to cool in the pan.

Serve just-warm, or cold, cut into squares. Also nice drizzled with chocolate sauce.