This is one rich brownie with a luxurious, creamy-chewy mouth-feel, full of chocolate overtones but not cloyingly sweet. I have tried a few brownies recipes in the past but this one seems to have become a keeper as it has all the elements I love when biting into a brownie. I have adapted this recipe from one by Ina Garten.

Dark, Chewy, Sticky Brownies

Ingredients:

Unsalted butter: 230 grams

Dark chocolate (70%): 230 grams, chopped

Dark chocolate (60%): 170 grams, chopped

Eggs: 3 large

Espresso coffee granules (instant): 1.5 tablespoons

Vanilla extract: 1 tablespoon

Plain flour: 1/2 cup

Baking powder: 1/2 tablespoon

Dark brown sugar: 1 cup, packed

Salt: 1/2 teaspoon

For chocolate chips (optional):

Plain flour: 1/8 cup

Dark chocolate (either 70% or 60%): 85 grams, chopped into small chunks

Preparation:

Preheat oven to 180 C and line a rectangular metal baking pan approximately 23 x 35 cms with baking paper.

Melt butter and the two types of chocolate over a bain marie or in a microwave. You have to ensure no water goes into the mixture if using a bain marie as it might become granular and unworkable. On the other hand, a microwave might be an easier option if you are able to stop and check your mixture every few seconds. It's easier to burn the mixture in the microwave if you don't check your mixture regularly.

Place eggs, coffee granules, vanilla, sugar, salt, flour and baking powder in a medium size bowl and mix thoroughly. Do do not overbeat or the brownies will become tough. Stir the chocolate mixture in and carefully incorporate, again, without beating excessively.

This is an optional step: Dust chopped chocolate with plain flour and incorporate into the brownie mix for added chocolatey goodness and textural interest.

Pour brownie mixture in the prepared baking tray and bake for 20 to 25 minutes. You should start checking for doneness at the 20 minute mark as every oven is different. I like brownies moist so I remove them from the oven when a toothpick inserted in the centre has a few crumbs clinging to it.

Let it cool completely in the tray for a few hours or overnight after which you can carefully slice into whatever size brownies you prefer. Use a hot knife in order to obtain clean slices (run knife under hot water for a few seconds in between cuts). This brownie will taste better once it's completely cooled. I store mine in the fridge, this way, they always have a nice, chewy bite to them.