This recipe came about by accident. I was originally developing my recipe for Kladdkaka and thought I would add melted chocolate as well as cocoa to the mix to make it that extra chocolatey. Little did I know this would result in creating something as equally great. These brownies are perfect for those who want a chocolate treat which doesn't take ages to bake! You can have them ready in under 30 minutes and you can mix them up in one saucepan, so it minimises washing up. The less you wait for them to cool the more gooey they will be. I had to admit they are even better the next day, although that would defeat the object of them being express. I do recommend using dark chocolate but you can use milk if you like, or a mix. There is no hard and fast rule!
Makes 12-24 Hands-on Time 10 minutes Baking Time 20 minutes
Ingredients
150g plus extra for greasing Unsalted butter (softened)
30g plus 1 tsp Cocoa powder
150g Dark chocolate (minimum 70%)
250g Caster sugar
100g Plain flour
1 tsp Instant coffee powder (fine)
1/8 tsp Fine sea salt
3 Eggs, medium
1/2 tsp Vanilla extract
Pinch of Sea salt flakes
Equipment
Scissors
Baking parchment
20cm Cake tin (springform or fixed bottom)
Serrated bread knife
Saucepan
Spatula
Preheat the oven to 180°C/160°C(Fan)/350°F/Gas mark 4.
Cut a piece of baking parchment into a circle to line the base of the cake tin.
Remove the parchment and grease the bottom of the tin using the extra butter.
Line the tin with the parchment and grease the sides and bottom, this time greasing the parchment.
Add 1 teaspoon of cocoa powder.
Shake around until the bottom and sides of the tin are coated.
Tap the tin over a sink so any excess cocoa is discarded.
Chop the chocolate up using a serrated bread knife.
Add 150g of butter to the saucepan and place over a medium heat.
Once the butter has melted remove the pan from the hob (and switch off). Add 120g of the chopped chocolate and stir with a spatula until melted.
Add the sugar and stir until combined.
Add the 30g of cocoa, flour, and fine sea salt and beat until there are no specks.
Add the eggs and vanilla beating once more.
Finally add the remaining 30g of chopped chocolate and give a final stir.
Transfer the brownie mix into the prepared tin and spread out so it’s as flat and smooth as possible.
Sprinkle the sea salt flakes over the top before popping the tin into the oven on a middle shelf for 20 minutes.
When the time is up you should find the brownie will still look a little shiny and will be soft to the touch but with a little resistance.
Leave the brownie to cool in the tin.
Tuck in once it’s at room temperature, or if you had the time, pop it into the fridge to set.
Enjoy!
