This Classic Espresso Chocolate Slice is your quick bake alternative to chocolate cake. Not quite as Rich as a brownie but without a doubt Classic Delectable Chocolate.
Time 45 mins ( includes preparation )
60g brown sugar
60g caster sugar
120g Cadburys Dark Chocolate (45% cocoa )
1 cup plain flour
120g softened butter not liquid but room temp
70g Espresso prepared Coffee
1 tbspn vanilla
1 tbspn cocoa powder ( Nestle used )
Beat sugar and butter well.
Add add the eggs one at a time and beat well.
Poor the espresso coffee into the mix and fold through. Add the vanilla and cocoa powder and flour and mix until incorporated into the wet ingredients.
Use a small prepared lamington tin. My preferred method is to line the tin with baking paper on the sides and on the base.
Bake for 20 minutes at 180 degrees Celsius oven.
It’s important not to overcook the brownie as it will be dry. The secret to a moist brownie is to stop the baking when a firm crust has formed.
Dust with extra cocoa or make an espresso and vanilla liqueur and drizzle on top for extra Decadence.
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