Chocolate brownies

This recipe uses up the egg-whites left over from making hollandaise sauce. It is really chocolatey. 

INGREDIENTS:

  • 170g butter
  • 170g 70% dark chocolate
  • 1 tsp vanilla essence
  • 30ml cold coffee
  • 1/2 tsp salt
  • 75g caster sugar
  • 100g soft brown sugar
  • 30g unsweetened cocoa powder (not drinking chocolate)
  • 4 egg whites
  • 125g plain flour

METHOD:

  • Preheat the oven to 190C. Prepare a 20cm square cake tin – grease with butter and line with greaseproof paper.
  • Put a bowl over a pan of boiling water, and put in the chocolate and butter. Heat until all the butter and chocolate have melted together. 
  • Add the vanilla, coffee and salt, stir and set aside for 15 minutes to cool. 
  • In a large bowl, mix the caster sugar, soft brown sugar and cocoa powder. Add the egg whites, and use a beater to whist the mixture together. The volume should increase by more than double and the mixture should go pale. 
  • Stir in the cooled chocolate mixture and the flour. 
  • Pour the mixture into the prepared tin and put it in the oven. Turn the heat down to 175C and bake for 30 minutes. 
  • Set the cooked brownies to cool in their tin. Once the are cold, lift them out and cut into squares. 

 

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