Rosie's Ultimate Versatile Brownies
Here is my ultimate recipe for "chewy on the inside and crunchy on the outside" chocolate brownies. It's basic and only takes 5 minutes to make and 30 minutes to bake, which is why this is the most baked cake in my house. To this recipe, you can add pretty much anything: Chocolate chips, Cherries, Walnuts, Pecans, Chocolate Chunks, Fudge Chunks, Biscuit pieces, Raisins, whatever the hell you like in your brownies. My husband however likes his brownies with no "bitty bits" so I just do plain old brownies.
200g dark chocolate
175g unsalted butter
1 tsp instant coffee
325g caster sugar
Preheat your oven to 170C and grease a 20cm x 30cm non-stick baking tray (or line it with a silicone baking sheet).
Melt your chocolate and butter together slowly either on a low heat in the microwave, or in a bowl over a pan of hot water.
Mix a teaspoon of instant coffee granules with a desertspoon of boiling water and add to the chocolate. If you have a fancy coffee machine you could add a tablespoon of strong espresso instead.
Add the sugar and stir until it is all mixed in, then add the flour until it is just encorporated. Finally, add all three eggs.
(Now is the time to chuck in any extras bits if you want to, or you can just leave them plain.)
Bake in the oven for 30-35 minutes or until the top has crusted over and a scewer comes out clean. Don't overdo them else they will loose their chewyness.
Leave them to cool for 10 minutes, then cut them in the tray whilst they are still warm, this stops them from crumbling and cracking. Leave them in the tray until they are completely cool before lifting them out. You can dust them with a little icing sugar if you want them to look fancy (use a seive or tea strainer).