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CHOCOLATE ESPRESSO BROWNIES

CHOCOLATE ESPRESSO BROWNIES

Makes: 16 brownies

Ingredients

4 large eggs, beaten
140g unsalted butter, melted
60 ml very strong espresso, cooled
Icing sugar or NOMU Cocoa Powder, to dust before serving
 
Optional additions:
Add 1/2 – 1 cup of any of the following:
  • NOMU Decadent Hot Chocolate pieces
  • White chocolate buttons
  • Crème Caramel candies, roughly chopped
  • Fudge, roughly chopped
  • Roasted hazelnuts, pecans or walnuts
  • Dried sour cherries

Directions

Preheat the oven to 170°C and line 23cm square brownie tin with baking paper.

Whisk together the eggs and sugar (from the kit) until pale and creamy. Stir in the melted butter until combined.

Add the brownie mix and chocolate chips (from the kit) and stir until well combined. 

Add the cooled espresso and fold in any optional extras before spreading into your prepared tin.

Bake the brownies for 20-25 minutes, taking care not to overcook them. The centre should still be wet and gooey when tested with a skewer.

Allow to cool in the tin before removing and slicing into squares, and sprinkle with icing sugar or Cocoa Powder before serving.

Ingredients

4 large eggs, beaten
140g unsalted butter, melted
60 ml very strong espresso, cooled
Icing sugar or NOMU Cocoa Powder, to dust before serving
 
Optional additions:
Add 1/2 – 1 cup of any of the following:
  • NOMU Decadent Hot Chocolate pieces
  • White chocolate buttons
  • Crème Caramel candies, roughly chopped
  • Fudge, roughly chopped
  • Roasted hazelnuts, pecans or walnuts
  • Dried sour cherries

Directions

Preheat the oven to 170°C and line 23cm square brownie tin with baking paper.

Whisk together the eggs and sugar (from the kit) until pale and creamy. Stir in the melted butter until combined.

Add the brownie mix and chocolate chips (from the kit) and stir until well combined. 

Add the cooled espresso and fold in any optional extras before spreading into your prepared tin.

Bake the brownies for 20-25 minutes, taking care not to overcook them. The centre should still be wet and gooey when tested with a skewer.

Allow to cool in the tin before removing and slicing into squares, and sprinkle with icing sugar or Cocoa Powder before serving.

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