Time: 60 minutes
INGREDIENTS:
3/4c (150g) caster sugar
3 tablespoong (32.6g) unsalted butter
3 tablespoons of brewed coffee
1 ½ c (265g) dark chocolate melts (chunks)
2 eggs, room temperature
1 tsp vanilla extract
200g almond flour
1 tsp salt
¼ c dark chocolate bits, for sprinkling top
Serves: 6 People
INSTRUCTIONS:
1. Prepare a 20cm square baking tin with greaseproof baking paper.
2. Preheat the oven to 160ᵒC.
3. In a medium pot, combine sugar, butter and brewed coffee.
4. Cook over medium heat until boiling.
5. Remove from heat and stir in the chocolate melts or chunks until smooth. DON’T BE WORRIED if the chocolate mixture seizes up; this will relax once the eggs are added.
6. Mix in the eggs and vanilla.
7. Add almond meal and salt. Mix until just combined (try not to over mix).
8. Pour the chocolate mixture into the prepared tin and sprinkle with chocolate bits. (Chocolate bits have been designed to hold their form – they won’t melt) and spread all over the top like melts.
9. Bake for 20 – 25mins. These brownies will be quite gooey at 20 mins.
10. Allow to cool in the tin.
Serve up and watch your children eat them by the end of the day!
