Espresso Chocolate Brownies

Love this one bowl recipe. Easy to make, not so sweet, not too rich and yet, packed with flavours and just naughty enough !
Over a bain-marie, or a pot with simmering water, melt the chocolate, butter and the instant Italian Espresso powder.
Sift the flour and sugar and simply pour over the melted chocolate.
Pour the mixture over Parchment paper in a square pan and bake.

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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