Adding coffee to these rich chocolate brownies brings them to another level, but maybe best just for the grown-ups! Try one with a cup of Lyons coffee or a glass of ice cold milk.
2 Lyons Coffee Bags
100ml boiling water
175g dark chocolate
3 large eggs
1 tsp vanilla extract
250g caster sugar
100g plain flour
25g dark chocolate, chopped
Pour 150ml boiling water into a measuring jug then add the coffee bags, stir and squeeze then leave to brew for ten minutes, stirring and squeezing the bags every now and then
Preheat the oven to 160ºC fan/180ºC conventional/gas 4. Line a 20cm square tin with non stick baking parchment
Place the chocolate and butter into a heatproof bowl suspended above a saucepan that is one third filled with hot water. Melt over medium low heat, stirring occasionally, but do not allow the water to boil. Remove from the heat once melted and set aside to cool for a few minutes
Beat the eggs with the sugar and vanilla in a food processor with the whisk attachment, or using an electric hand whisk. Keep whisking for 2-3 minutes until its pale, thick and glossy.
Remove the coffee bags from the jug, squeezing out the last bit of coffee. Pour into the egg mixture, along with the melted chocolate and then sift over the flour. Use a metal spoon or spatula to gently fold in until well combined. Do not over-mix or stir too vigourously.
Pour the mixture into the tin and sprinkle over the chopped chocolate. Bake for 20 minutes. The middle should still be slightly wobbly. If its still very wobbly, cook for another 3 minutes and check again. Allow to cool in the tin before lifting out and cutting into squares.