Ingredients
¾ cup plain flour
⅓ cup cocoa powder
good quality
½ tsp baking powder
⅓ cup dark chocolate
¼ cup espresso coffee
liquid, strong
1 butter
¾ cup caster sugar
2 egg
large
½ tbsp vanilla extract
2 tbsp low-fat sour cream
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 20cm square pan
- 1 baking paper
- 1 medium bowl
- 1 small saucepan
- 1 whisk
Instructions
- Heat the oven to 180°C (160°C fan-forced) and line a 20cm square pan with baking paper.
- In a medium bowl, sift together flour, cocoa powder and baking powder.
- Place chocolate, espresso and butter into bowl, then place bowl over small saucepan 1/3 filled with water and bring to gentle simmer. Melt and set aside to cool slightly.
- While chocolate is melting whisk eggs, vanilla and sour cream together. Mix egg and chocolate mixtures together with sugar and fold through dry ingredients until just combined (if you over mix it, the brownies will be crumbly).
- Pour into pan and bake for 14-16 mins until just set. It may look uncooked to your practiced baking eye, but it will continue to cook in the pan while cooling. Cool brownies completely in the pan and store in an airtight container.
Notes
Tip
If you over mix it, the brownies will be crumbly.
Tip
It may look uncooked to your practiced baking eye, but it will continue to cook in the pan while cooling.
Tip
Cool brownies completely in the pan.
Storage
Store in an airtight container. These brownies are great for freezing – just wrap tightly in plastic wrap and store in an airtight container.
