for baking dish 22×22 cm
• 3 eggs
• 200 g light muscovado sugar
• 160 g flour
• pinch of salt
• 200 g dark chocolate
• 115 g butter
• 30 g cocoa
• 1¾ TBS espresso coffee (powder)
Preheat oven to 350˚F/180°C. Line an 22×22 cm baking dish with baking paper.
In saucepan, on low heat, melt butter and chocolate. Remove from heat and add cocoa and espresso coffee. Mix well, set aside to cool slightly.
Beat eggs with sugar and pinch of salt. Add melted chocolate and mix to combine. Sift the flour over and stir until well combined. Pour the batter into prepared pan and bake for about 20 minutes. Check for doneness with the toothpick method: a toothpick inserted into the center of the brownies should come out with a few chocolaty crumbs on it, but not batter-like. When it’s done, remove to a rack to cool. Leave in the dish until completely cold. Cut in cubes just before serving.