Ingredients:
For the cake
- 55g of butter
- 115g of plain chocolate – broken into pieces
- 175g of dark brown sugar
- 2 eggs
- 2 tablespoons of strong coffee
- 85g of plain flour
- 1 teaspoon of baking powder
- Pinch of salt
- 55g of walnuts – chopped
and for the icing
- 115g of plain chocolate
- 150ml of soured cream
Start by pre-heating the oven to 180 degrees C.
Grease an 8 inch cake tin with some butter and then line with baking paper. Put the chocolate chunks into a glass bowl over a pan with about an inch of water in it and bring the water to a gentle simmer. Don’t allow the water to touch the base of the bowl. Stir the chocolate until it’s fully melted, then place to one side.
Beat the sugar and eggs together until pale and thick. Fold the melted chocolate into the sugar and eggs along with the coffee. Mix it together well. Sift, or pour straight in, the flour, baking powder and salt into the mixture and once again stir it all together until consistent. Fold in the chopped walnuts. Pour the whole mixture into the greased and lined tin and place in the pre-heated oven for about 20-25 minutes, or until set. Remove from the oven and allow to cool in the tin.
To make the icing, melt the chocolate in the same way as you did before. Remove from the heat and allow to cool for a few minutes before stirring in the soured cream. Beat until well blended. Spoon the mixture over the brownie once cooled and allow the whole thing to cool fully. Cut it into squares and then remove it from the tin and enjoy!
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