AuthorBiteSizedDecadent chocolate Choconut brownies? Why yes, please!
Combine the chopped chocolate, cocoa powder, and espresso powder in a bowl then set aside.
In a saucepan over medium heat melt butter. Swirl the pan occasionally.
Pour the melted butter over the chocolate mixture. Mix until the chocolate is completely melted then set aside.
In a large mixing bowl mix the white sugar, brown sugar, egg, salt, and vanilla extract. Beat with an electric hand mixer at high speed until light and fluffy.
Pour the chocolate into the egg mixture and mix until smooth.
Sift in the all-purpose flour then gently fold in using a rubber spatula. Add in the crumbled Chocnut and fold in as well. Reserve about ¾ of Chocnut for topping.
Pour the batter into a baking pan prepped with parchment paper. Sprinkle the leftover Choconut over the batter then bake in a preheated 180C oven for 20-30 minutes or until the tester comes out clean.
Remove the baking pan from the oven and sprinkle some sea salt. Let it cool before serving
Ingredients
Directions
Combine the chopped chocolate, cocoa powder, and espresso powder in a bowl then set aside.
In a saucepan over medium heat melt butter. Swirl the pan occasionally.
Pour the melted butter over the chocolate mixture. Mix until the chocolate is completely melted then set aside.
In a large mixing bowl mix the white sugar, brown sugar, egg, salt, and vanilla extract. Beat with an electric hand mixer at high speed until light and fluffy.
Pour the chocolate into the egg mixture and mix until smooth.
Sift in the all-purpose flour then gently fold in using a rubber spatula. Add in the crumbled Chocnut and fold in as well. Reserve about ¾ of Chocnut for topping.
Pour the batter into a baking pan prepped with parchment paper. Sprinkle the leftover Choconut over the batter then bake in a preheated 180C oven for 20-30 minutes or until the tester comes out clean.
Remove the baking pan from the oven and sprinkle some sea salt. Let it cool before serving
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