Serve these brownies hot, flooded with the rich mocha sauce, and a scoop of vanilla ice cream or crème fraîche, which balances the intense chocolate and coffee flavours perfectly
• 175g good quality dark chocolate, about 70% cocoa solids
• 170g unsalted butter
• 1 1/4-1 1/2 tablespoons instant espresso coffee granules, depending on taste
• 1 teaspoon vanilla extract
• 3 eggs
• 225g soft dark brown sugar
• 85g self-raising flour
• pinch salt
For the sauce:
• 170g good quality dark chocolate, about 70% cocoa solids
• 1 tablespoon golden syrup
• 2 tablespoons tia maria, (or other coffee liqueur)
• 3 tablespoons water
• 1/2 tablespoon instant espresso coffee granules
1 Heat the oven to 180°C. Line the cake tin with baking parchment.
2 Break the chocolate into small pieces and place in a heatproof bowl. Cut the butter into small dice and add to the chocolate with the coffee granules and vanilla.
3 Set the bowl over a saucepan of just-boiled water, ensuring the base of the bowl is not touching the water. Give the chocolate and butter an occasional stir to encourage them to melt.
4 Break the eggs into a medium bowl, add the sugar and, using an electric whisk, beat until thick and creamy and the mixture holds a 5–6 second ribbon.
5 Pour the warm, melted chocolate into the egg mixture and carefully fold it through using a large, metal spoon or a spatula. Don’t worry if it looks a bit marbled at this stage; it is better to slightly under-mix it than to over-work it.
6 Sift the flour and salt into the bowl and fold it in quickly and lightly, trying to keep as much air as possible in the mixture.
7 Pour the mixture into the prepared tin and bake in the middle of the oven for 40–45 minutes, or until the surface is dry to the touch.
8 Take care not to overcook the mixture or it will lose its soft, fudgy texture.
9 Leave the brownie to cool in the tin set on a wire rack for 5 minutes before lifting carefully from the tin and transferring to a wire rack to cool.
10 To make the sauce, put all the ingredients in a small heatproof bowl set over a saucepan of just-boiled water, ensuring the bowl is not touching the water. Stir occasionally while the chocolate is melting until it is smooth and shiny.
11 Cut the brownie into squares. Serve warm, or at room temperature, drizzled with the hot sauce and with a scoop of vanilla ice cream or a dollop of crème fraîche on the side.
Recipe courtesy of Leiths School of Food and Wine extracted from How to Cook Cakes. Photography by Peter Cassidy © Quadrille