Use this recipe if you want seriously gooey brownies. Kept in an airtight container, they will stay fresh, soft and chewy for up to 4 days!
For about 20 squares:
250 g butter
350 g chocolate (mix mostly dark with milk, whole nut and almond according to your preference)
225 g caster sugar
30 ml strongly brewed black coffee
75 g flour
a pinch of salt
100 – 200 g hazelnuts or pecan nuts
5 ml vanilla extract
Line a 25cm square baking tin with greaseproof paper
Preheat your oven to 180 degrees
Melt the butter and chocolate in a bowl over a pot of boiling water. Mix till smooth.
Beat together the eggs and sugar. Add the coffee and continue beating till light, creamy and smooth.
Gradually add the chocolate mixture.
Sift the flour and salt together and fold into the wet ingredients together with the nuts and the vanilla.
Pour the mixture into the baking tin and bake for about 25 minutes till just set on the outside. The centre area should still be gooey, so unlike baking a cake, a toothpick will not come out clean! The brownies will continue to set while it cools. Once cooled, cover with tin foil and refrigerate overnight.
Cut the brownies into squares and serve with ice cream, strawberries, whipped cream, or all of the above!