250g NOMU Decadent Hot Chocolate chunks
200g butter
250g caster sugar
4 eggs, beaten
1 tsp NOMU Vanilla Extract
3 tbsp strong, cooled espresso
120g flour
60g NOMU Cocoa Powder
¼ tsp NOMU Sea Salt
Preheat the oven to 190°C and grease and line a baking tin, approx 33 x 23 x 5cm.
Melt the chocolate and butter in a bowl over a pot of simmering water. Stir in the caster sugar and set aside to cool.
Lightly beat the eggs and Vanilla Extract. Add the cooled espresso, followed by the chocolate mixture, stirring well to combine. Add the sifted dry ingredients and mix well.
Pour the batter into the prepared baking tin and bake for 20-25 minutes. Do not overcook! The centre should still be fudgy and gooey. Allow to cool in the tin before removing and slicing into squares.
Sprinkle with icing sugar or cocoa powder and serve as is or drizzle with warm ganache sauce and toasted hazelnuts.
250g NOMU Decadent Hot Chocolate chunks
200g butter
250g caster sugar
4 eggs, beaten
1 tsp NOMU Vanilla Extract
3 tbsp strong, cooled espresso
120g flour
60g NOMU Cocoa Powder
¼ tsp NOMU Sea Salt
Preheat the oven to 190°C and grease and line a baking tin, approx 33 x 23 x 5cm.
Melt the chocolate and butter in a bowl over a pot of simmering water. Stir in the caster sugar and set aside to cool.
Lightly beat the eggs and Vanilla Extract. Add the cooled espresso, followed by the chocolate mixture, stirring well to combine. Add the sifted dry ingredients and mix well.
Pour the batter into the prepared baking tin and bake for 20-25 minutes. Do not overcook! The centre should still be fudgy and gooey. Allow to cool in the tin before removing and slicing into squares.
Sprinkle with icing sugar or cocoa powder and serve as is or drizzle with warm ganache sauce and toasted hazelnuts.
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