🔗I came across this while searching for brownie recipes, and remembered the Starbucks brownies on which it is based 🔗. I have adapted the quantities and the method to get them to work with the ingredients I had available during the early 2020 lockdown.
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Melt the chocolate and butter in a double basin or bain-marie (see tip).
Stir in the sugar and coffee and mix thoroughly.
Add the eggs one at a time, mixing each one well in before adding the next.
Add the flour and cocoa and just barely mix it in. Do not over-mix it.
Pour the mixture into a greased baking tin (20 cm×20 cm or 8 ″×8 ″) and smooth the top.
Bake for 30–40 minutes;
You will have to experiment the first time, because every oven heats differently and everyone has a different notion of how fudgy they want brownies to be.
Leave to cool in the tin for 30 and a bit minutes before removing them onto a wire rack.
If you don't have a burr coffee grinder, get a coffee shop to grind it for you, but either way it needs to be as fine as flour.
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Always use a double-basin (one big and one small that fits inside the big one) or a bain-marie to melt chocolate. Break up the chocolate into the inner basin, quarter-fill the bigger one with boiling water, and gently lower the small one into it, making sure that no water gets in with the chocolate. Leave for 15 minutes then remove the small basin and stir the chocolate gently. Replace the water with hot water and put the basin back in for another 15 minutes.
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