Pudding Chocolate Brownies

Easily made and perfect for a Sunday afternoon tea.

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Ingredients

175 g	unsalted butter, plus additional for greasing the pan
85 g	self-raising flour, sifted, plus extra for dusting
175 g	unsweetened dark chocolate, broken into pieces, 75% cocoa solids is best
1 tsp	instant coffee
3 large	eggs
250 g	caster sugar
1 tsp	vanilla essence, the real stuff, not vanilla extract!

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 25 min Resting time: ca. 10 min / Grade of difficulty: easy / Calories per portion: n/a

The brownies should be gooey in the middle when eaten. If you use the standard skewer test and it comes out clean then you’ve overcooked them! The brownies should be quite wobbly when tested with a skewer, they’ll hold the heat and continue cooking for a while.

Preheat the oven to 150C/300F/gas mark2

Butter a 20 x 20cm square brownie tin and dust with flour. Shake out the excess.

Place the butter, chocolate and coffee in a bowl and melt together by setting over a pan of steaming water or a double boiler.

In a separate bowl, beat the eggs and sugar together until pale and creamy, then add the vanilla essence. Gently stir the still-warm chocolate mixture into the egg and sugar mixture. Fold in the flour using a wooden spoon.

Pour the mixture into the baking tin and bake in the oven for 25-35 minutes. The outside should be firm and the middle soft.

Allow to cool slightly and serve warm, cut into rectangles with crème fraîche, double cream or top quality vanilla ice-cream.