INGREDIENTS
85 Gr. Unsweetend chocolate roughly chopped
115 Gr. unsalted butter, plus extra for the pan
1 Teaspoon Instant Espresso Coffee (Optional)
265 Gr. (1 Cup) Sugar
2 Large Eggs
1 Teaspoon Vanilla Extract
1/2 Teaspoon Sea salt or 1/4 Teaspoon table salt
85 Gr. (2/3 Cup) All purpose flour
METHOD
Preheat your oven at 180 Celsius and butter a 20 X 20 cm baking pan. Add parchment paper at the bottom of the pan for easy lifting !
In a pan with simmering water, melt the chocolate, butter and espresso coffee at low heat. You can use a microwave with 30 seconds intervals. Mix everything and add the vanilla extract and the eggs one at a time.
Over the same bowl, sift the flour and salt and sugar. Mix everything well… and that’s it !
Bake for 30-35 minutes and let the mixture rest for 30-45 minutes, before cutting in small pieces. This recipe should give you 16 pieces.
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