My Chocolate Brownie

Rich and seductive, yes I am talking about “The Chocolate Brownie”. Bite for bite this little number will melt in your mouth with pleasure as it is thick, chocolaty, and chewy. I have experimented with a large number of brownie recipes over the years and they sure do vary. Some are dry, some are thick some are sporadic with the chocolate (why) and some use poor quality chocolate and cocoa.
I am feeling quietly confidant that this one is pretty damn good! It’s not only good as a superb accompaniment with coffee it is also lovely slightly warmed and served with some crème fraiche as a pudding. Enjoy every fantastic mouthful….

Makes 9 brownies

4 ounces unsweetened chocolate, cut into pieces
125g unsalted butter, cut into pieces
3 large eggs
1 ¼ cup granulated sugar
1 tablespoon instant coffee granules or freshly ground coffee grinds
1 ½ teaspoons vanilla extract
¾ cup all purpose flour
1 cup semi sweet chocolate chips

Preheat oven 180`C

Melt unsweetened chocolate and butter in double boiler or microwave on medium power for 2 minutes. Stir until smooth, remove from heat, and set aside to cool.
In a mixing bowl, combine eggs, sugar, instant coffee and vanilla. Beat with an electric mixer until light in colour and thick, about 1 minute. Reduce speed to low and add chocolate mixture, and blend.
Stir in the flour. Pour batter into a greased 20 cm square baking dish and spread evenly.
Bake until centre feels firm to the touch, about 25 minutes. Place dish on a rack and immediately sprinkle chocolate chips on brownies. When cool, cut into 9 even bars.

Store covered in an airtight container (not in the fridge as it goes hard). For up to 3 days.