Brownies…these little sinful squares, warm from the oven, with tiny bits of creamy chocolate oozing from inside are absolutely GREAT. The credit goes to the Gastronomers Guide.

Come on, let’s sin together…

Ingredients:

- 3/4 cup  flour (85g)

- 1 tbsp cocoa powder

- 5 ounces bittersweet chocolate (150g)

- 1 stick butter, plus some to grease the pan (115 g)

- 1 tsp instant coffee (I used regular ground coffee and it was fine – coffee intensifies the aroma of the chocolate)

- 2/3 cup granulated sugar (150g)

- 1/4 cup brown sugar (55g)

- pinch of salt

- 3 large eggs

- 1 tsp vanilla extract

- 3 ounces bittersweet chocolate (90g), chopped, or chocolate chips (I think the chips will work out better)

Cooking instructions:

Preheat the oven. Butter a pan.

Sift the flour and the cocoa powder.

Melt the butter “au bain Marie”, then add the chocolate and the coffee powder. Once the chocolate has melted, remove from heat, add the vanilla extract and let cool.

Mix in a bowl (or in the kitchen aid) the eggs, the sugars and the salt until frothy. Add the butter-chocolate mixture, the flour-cocoa mixture and the chocolate chips.

Spread batter in the buttered baking pan.  Bake for about 20 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs (if toothpick comes out clean the batter is overcooked).  The recipe said to let cool completely before cutting the brownies, but I didn’t (too impatient) and they were gorgeous, with the chocolate chips melted until soft and creamy…

Enjoy!!