Non-stick olive oil spray
1/2 cup unsalted butter
40 g dark chocolate, coarsely chopped
1 Tbs finely ground coffee (add more to suite taste)
2 large eggs
1 cup sugar
3/4 cup plain flour, spooned and levelled
1/4 tsp sea salt
1/2 cup chopped walnuts
1/2 cup dark chocolate chips
Pre-heat oven to 180°C and spray a 20cm square baking pan with olive oil spray, then line with baking paper leaving edges to overhang.
In a saucepan, slowly melt butter, chopped chocolate and coffee until combined. If coffee flavour is not strong enough, slowly add more. Remove from heat and set aside.
With an electric mixer, beat eggs and sugar until light and fluffy. Stir in chocolate and coffee mixture. Fold in flour and salt until just combined then walnuts and chocolate chips.
Spread mixture evenly in prepared baking pan and bake for 30 minutes or until a skewer inserted in the center comes out clean. Allow to completely cool before removing.
Using the overhanging baking paper, remove brownie slab from pan and onto cutting board before slicing into 16 pieces.
Try and make them last more than a day.
20cm squarebaking pan
Credits: Susan Sugarman
Photo Credits: David Prince