The secret for a fudgy brownie is made of three elements: butter, temperature and cooking time. By getting those elements right, you will always be successful.
Whether you are using flour or not, your brownie will be gooey in the middle and crumbly around the edges, decadent and delicious. The recipe is pretty simple, and you can make it in less than 15 minutes.
If you prefer to lower the caffeine content, substitute the instant coffee with chicory extract or some really dark chocolate, around 80% cocoa. You can jazz this recipe up by adding nuts, dry fruit, peanut butter or jam. Either way, it will be impossible to resist.
Prep in 10 minutes bake it for 45 minutes – baking tray 14×25 cm approx.
- 200g Butter
- 1 tsp instant coffee
- 4 eggs
- 1 tbsp vanilla extract
- 200g brown sugar
- 50g cocoa powder
- 1 tsp salt
- 100g dark chocolate
- 120g gluten-free flour
- 50g milk chocolate chips
1 – In a saucepan, melt the butter then add chocolate and instant coffee and allow to melt together and set aside. In a large bowl, sift together cocoa powder and gluten-free flour and add salt.
2 – In a bowl, whisk the eggs and the sugar together, pour in the chocolate and butter mixture and vanilla extract and mix well.
3 – Add the sifted flour mix to the rest of the brownie batter and mix well. Pour it on a baking tray lined with parchment paper and sprinkle milk chocolate chips. Bake 160°C for 45 minutes. Once cool, store it in the fridge and allow to set. Serve as it is or with a chocolate sauce
Tips and tricks
When melting the butter, try to keep the temperature below 45°C so it will not burn the chocolate when mixing it together.
Adding instant coffee will intensify the chocolate flavour, but it can be omitted if you’re aiming for a recipe with less caffeine.
Once the brownie is out of the oven, let it cool for a few minutes and then wrap it in cling film to keep the moisture in and giving you the fudgiest brownie.