RECIPES

Ingredients

2 Lyons Coffee Bags

100ml boiling water

175g dark chocolate

175g butter

3 large eggs

1 tsp vanilla extract

250g caster sugar

100g plain flour

25g dark chocolate, chopped

Method

Step 1

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

Step 2

Preheat the oven to 160ºC fan/180ºC conventional/gas 4. Line a 20cm square tin with non stick baking parchment

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.