Ingredients
8ozsemi sweet chocolate
1cupbutter
1tbsppure vanilla extract
1cupgranulated sweetener
3eggsbeaten
1⅓cupshazelnut meal
3ozbittersweet chocolate
½cupheavy cream
1tspinstant espresso powder
1tbspgranulated sweetener
Preparation
Preheat the oven to 350 degrees F.
Melt the chocolate and butter in a microwave-safe bowl in 30-second increments, stirring between each break, until completely melted and glossy. Alternatively, melt gently in a heavy-based saucepan over low heat.
Once melted, mix in the vanilla and sweetener and allow it to cool.
Whisk the eggs into the bowl along with the hazelnut meal. Pour out into a 9-inch baking tin lined with baking paper.
Bake in the oven for 35 to 40 minutes. Allow cooling completely before cutting into squares.
Break the chocolate into a microwave-safe bowl along with the cream and coffee powder and melt again in the microwave in 30-second increments, stirring between, until completely melted.
Stir well and pour into a jug to serve with the brownies.
