Components
- 200 g of 55% dark chocolate, chopped (or 1¼ cups of chocolate chips)
- 175 grams of butter cut into cubes
- Three eggs
- 2/3 cup of brown sugar (for tea)
- One-third of a tea cup of sugar
- Two-thirds of a cup (tea) of wheat flour
- 2 tablespoons of instant coffee
- A small dash of salt
- Two-thirds of a cup (tea) of roughly chopped nuts
- butter to grease the baking sheet
Watch the video for a step-by-step guide.
Setup phase
- Set the oven to 180 °C (moderate heat) and allow it to warm up.
- Grease a 20 cm by 5 cm high square baking pan with butter. Cut a piece of parchment paper measuring 19 cm by 40 cm to line the pan, leaving two sides with extra paper to help lift and remove the brownie more easily after baking.
- In a large heat-resistant glass or stainless steel bowl, combine the chocolate, butter, soluble coffee, and light coffee to melt using a double boiler method: place the bowl over a pot of boiling water on low heat—ensuring the water does not touch the bottom of the bowl; the steam temperature is sufficient to melt the chocolate. Stir with a silicone spatula until the chocolate and butter are fully melted. Remove the bowl from the water bath and allow it to cool while preparing the other ingredients.
- In a small bowl, crack one egg at a time and pour it into a bigger bowl—this way, if any egg is spoiled, you won’t ruin the entire recipe. Use a fork to gently blend the egg whites with the yolks.
- Combine sugars and salt with the chocolate and stir thoroughly. Incorporate the eggs using a spatula until blended. Gradually add the flour, mixing after each addition. Finally, fold in half of the chopped nuts.
- Place the dough onto the baking tray and smooth the top with a spatula. Sprinkle the leftover nuts over the brownie and bake in the oven for approximately 25 minutes. Note the texture: the brownie’s surface should form a crust, while the inside remains soft and creamy.
- Take it out of the oven and allow it to rest for 10 minutes. Lift the brownie using the paper and let it cool fully away from steam to prevent moisture buildup and sticking to the paper.
- Place the brownie in the refrigerator for at least one hour to make it easier to remove the paper and slice. Serve chilled or at room temperature, plain, with caramel sauce, whipped cream, or ice cream.
