chocolate brownies

*Ingredients:*

250g chocolate, dark, >70% cacao

150g butter

2 eggs

375g sugar

125g self-raising flour

125g crushed, roasted hazelnuts

1tsp either strong espresso or instant coffee

*Instructions:*

Pre-heat oven to 170C.

Roughly chop the chocolate and melt it in a bain marie, when melted add the expresso or instant coffee, whisk the chocolate mixture if necessary.

Whisk the egg and sugar together, when satisfactory add the melted chocolate mixture while it’s still at room temperature, mix together. Add 125g sifted flour and fold this into the mixture gently with a spatula. Add the crushed hazelnuts.

Line a brownie baking tray with foil, dull side up. Butter over the foil so that the mixture doesn’t stick to the foil. Pour the mixture into the tray, to a depth of approx. 2cm.

Cook for 20-5 minutes at 170C.

Eat when cooled.

*Storage:*

The brownies can either be stored in a fridge for 4 days or cut into segments, wrapped and stored in a freezer.