Makes about 24 squares
Ingredients
12oz (350g) plain chocolate, broken into pieces
8oz (225g) margarine
2 tablespoons freshly brewed filter coffee
4 eggs
8oz (225g) caster sugar
1 teaspoon of vanilla essence
3oz (75g) self raising flour
8oz (225g) plain chocolate chips
Method
1. Pre-heat the oven to 190 degrees Celsius/375 Fahrenheit
2. Grease and line the base of a 12" x 9" (30cm x 23cm) roasting tin/Brownie tin with greased greaseproof paper.
3.Melt the chocolate slowly in a bowl with the margarine over a pan of hot water, stirring occasionally. Be careful not to let the bottom of the bowl touch the water.
4. Allow to cool. (Impatient to get my hands on this chocolate naughtiness, the frosty grass outside is just perfect for speeding up the cooling process!)
5. Make the coffee.
6. In another bowl, mix together the coffee, eggs, sugar and vanilla essence.
7. Gradually beat in the chocolate mixture.
8. Fold in the flour and chocolate chips and then pour the mixture into the prepared tin.
9. Bake in the pre-heated oven for about 40-45 minutes or until firm to the touch and a dull crust has formed. Do not overcook. it should be gooey!
10. Leave to cool in the tin
11. When the Brownie is cold cut into squares and devour!
A picture of perfection.
And then there was just ......
Ahhh chocolate craving satisfied......for now!
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