Espresso Brownie

by grainnep

Does Espresso in a brownie make them breakfast?
They are nice enough to have anytime of the day but maybe that’s stretching it. What ever about that, they really are delicious…..
Please be brave and take them out when they are still gooey in the middle as that is the hallmark of a really delicious brownie!

Cuts into 16
Oven at 180C

50ml good quality espresso
200gr dark chocolate
150gr butter

150gr sugar
3 eggs

50gr plain flour (You can substitute almond flour or an other gluten free flour of your choice)
100gr hazlenuts, toast gently, skin and chop

Melt the chocolate, butter and espresso gently over a bain marie
Whisk the sugar and eggs together
Fold in the flour followed by the melted chocolate mixture
Add the hazlenuts and pour into a greased lined tin approx 10″ by 10″
Bake for between 15-20 minutes. This is because all ovens are different, so check the middle is still gooey but not totally runny,
Leave to cool before removing and cutting.
Totally delicious!