Let’s get baking!
This recipe is a result of lots of trials and yummy errors. My husband as well as my friends love these brownies so I am pretty sure you will enjoy them too.
Prepare the ingredients. (Again, I prefer brown sugar which is less sweet. You may choose to use white sugar of course.)
Here‘s how I do it. I am not a kitchen Goddess (although I do pretend to be Nigella Lawson sometimes because she is The Kitchen Goddess! If you want to learn more recipes, she’s got tons of cooking videos on Youtube.), and I am pretty sure some of you have been doing more baking than I have. But, to those of you who are less-epxerienced at baking this is a no-stress method. So no worries! Have fun.
Preheat oven at 175C.
Line 9 inch square pan with parchment paper. Or just use a baking spray and you’re ready to start baking.
Melt butter and dark chocolate together (double boiler method)
Add in sugar when the chocolate-butter mixture has melted, stir. (Set aside to cool)
Add vanilla, coffee liqueur and coffee to the melted chocolate
Beat eggs then add in the melted chocolate mixture
Sift dry ingredients together - flour and chocolate (add a pinch of salt)
Fold the flour mixture into the chocolate and egg mixture. Do not over-mix.
Add 1/4 cup of the roughly chopped semi-dark chocolates into the batter
(Optional: Top with the remaining semi-dark chocolates, chocolate chips and almonds. Add any toppings you prefer.)
Bake for 17-25 minutes at 175C.
Do a toothpick test. If the toothpick comes out with wet batter, bake the brownies for another 3 minutes. If the toothpick has a few moist crumbs sticking to it, then it is perfect! If the toothpick comes out too clean, it is overdone! (Be careful!).
11. Serve and enjoy!