INGREDIENTS

Makes around 16

115 grams [¾ cup] plain flour

¼ teaspoon salt

125 grams unsalted butter

150 grams milk chocolate - finely chopped

50 grams dark chocolate - finely chopped

1 teaspoon coffee granules (dissolved in a tablespoon of boiling water) or a shot of espresso

2 tablespoons dutch processed cocoa

90 grams [½ cup] light brown sugar

110 grams [½ cup] caster sugar

3 large eggs

1½ teaspoons vanilla extract or paste

150 grams white chocolate, chopped into chunks

METHOD

First, adjust your oven rack to the lower-middle shelf and preheat to 180C [350F]. Line a 20 x 20 centimetre square baking tin with foil and lightly spray with cooking oil or alternatively butter and line with baking paper.

In a bowl, sift together the flour and salt and set aside.

Place the butter, chocolate and coffee in a heat proof bowl and set over a saucepan of simmering water and stir occasionally until melted. Alternatively, melt in the microwave for 2-3 minutes on medium, stirring every 30 seconds. Set aside and allow to cool for 10 minutes before whisking in the cocoa until smooth.

In another bowl, with a wooden spoon stir together gently the sugar, eggs and vanilla before combining with the chocolate mixture.  

With a spatula, gently fold in the flour mixture until just combined before mixing through the white chocolate chunks.

Pour the batter into your lined baking tin and spread out evenly with a knife or an offset spatula.

Bake for 28 - 32 minutes until a toothpick inserted in the centre comes out with a few crumbs.

Allow to cool to room temperature before cutting into squares (if you can wait that long!)

STORAGE

Store in an airtight container for up to three days; in the refrigerator for up to a week or they’ll keep wrapped tightly in the freezer for up to three months.

TIPS + TRICKS

Stir in the flour with a spatula until only just combined - leaving a few streaks of flour. By doing this, your brownie will be tender rather than tough from over mixing.

Do not over bake these brownies - just a few minutes over and they may end up dry.

When it comes to anything chocolate, you must use the best dutch processed cocoa powder you can afford, it makes such a difference to the taste. I tend to use Callebaut or Valrhona but these can be expensive, just use the best one you can!