Fudgy espresso brownies recipe
These rich, squidgy, egg-free chocolate fudge brownies are simple and easy to make yet taste incredible. Turn them into a quick dessert with a bowl of fresh berries and raspberry sauce or make them vegan-friendly by using dairy-free chocolate chips.
You will need: 20.5cm (8 inch) square brownie tin or shallow square tin, oiled with sunflower oil, then base-lined with baking paper.
Recipe from The Great British Bake Off: Get Baking for Friends and Family. Out now, published by Sphere, £20.00. Photography by Susanna Blåvar.
Ingredients
- 50 g cocoa powder
- 175 g plain white flour or white spelt flour
- 1 tsp baking powder
- 0.2 tsp sea salt flakes
- 175 g golden caster sugar
- 125 ml light olive oil or sunflower oil
- 150 ml warm coffee or water
- 1.5 tbsp cider vinegar
- 100 g 70% dark chocolate chips or chopped dark chocolate
- 50 g pecan or walnut halves
- 1 tbsp icing sugar (confectioners' sugar), for dusting (optional)
- 1.8 oz cocoa powder
- 6.2 oz plain white flour or white spelt flour
- 1 tsp baking powder
- 0.2 tsp sea salt flakes
- 6.2 oz golden caster sugar
- 4.4 fl oz light olive oil or sunflower oil
- 5.3 fl oz warm coffee or water
- 1.5 tbsp cider vinegar
- 3.5 oz 70% dark chocolate chips or chopped dark chocolate
- 1.8 oz pecan or walnut halves
- 1 tbsp icing sugar (confectioners' sugar), for dusting (optional)
- 1.8 oz cocoa powder
- 6.2 oz plain white flour or white spelt flour
- 1 tsp baking powder
- 0.2 tsp sea salt flakes
- 6.2 oz golden caster sugar
- 0.5 cup light olive oil or sunflower oil
- 0.6 cup warm coffee or water
- 1.5 tbsp cider vinegar
- 3.5 oz 70% dark chocolate chips or chopped dark chocolate
- 1.8 oz pecan or walnut halves
- 1 tbsp icing sugar (confectioners' sugar), for dusting (optional)
Details
- Cuisine: British
- Recipe Type: Brownies
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 25
Step-by-step
- Heat the oven to 180°C/160°C fan/350°F/gas mark 4.
- Sift the cocoa powder, flour and baking powder into a mixing bowl, then stir in the salt and sugar.
- Gently whisk the oil and warm coffee or water in a measuring jug, then whisk in the vinegar.
- Pour the liquid mixture into the bowl with the dry ingredients and stir well until thoroughly combined. Add the chocolate chips or chopped chocolate, and stir until evenly distributed.
- Transfer the mixture to the prepared tin, spreading it evenly, and making sure the corners are properly filled. Scatter the nuts over the top, then bake for 25 minutes, or until a skewer inserted at a mid-point between the sides and the centre of the brownie comes out just clean (you’re aiming for a squidgy brownie, rather than a dry one).
- Remove from the oven, place the tin on a wire rack and leave the brownie to cool completely before cutting it into 16 squares in the tin. Dust with icing sugar before serving, if you wish.
This recipe is from The Great British Bake Off: Get Baking for Friends and Family. Out now, published by Sphere, £20.00. Photography by Susanna Blåvar.
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