Espresso Brownies

When you just pull a batch of Espresso Brownies out of the oven and your sister texts you to ask if you're free and can she come over for coffee... like she even had to ask!

Espresso Brownies

Makes 16 - depending on how big you slice them

200g dark chocolate, chopped

200g unsalted butter, chopped, plus a little extra for greasing

4 eggs

1 teaspoon vanilla extract

200g caster sugar

2 tablespoons espresso coffee (or very strong coffee)

200g plain flour, sifted

1/4 teaspoon salt

Icing sugar, for dusting

Preheat the oven to 180°C.  Line a 25cm x 20cm baking pan with foil.  Butter the foil and set aside.

Put the chocolate and butter in a heatproof bowl and put the bowl over a pan of gently simmering water.  Stir until melted and smooth.  Set aside to cool slightly.

In a large mixing bowl, beat the eggs, vanilla and sugar together with a wooden spoon.  Add the coffee and the cooled chocolate mixture and stir to combine.  Add the flour and salt and stir until it is just incorporated.  

Pour the batter into the prepared baking pan and bake for 20 - 25 minutes.  The top should be set, but it should still be gooey underneath.  

Leave to cool in the pan until just warm.  Remove from the pan, using the foil to lift, slice into desired size and dust with icing sugar.  I served them dusted with icing sugar and also with a dollop of  my French Vanilla Ice Cream.