Ingredients
- 175g butter
- 175g dark chocolate
- 40g strong coffee powder
- 3 large eggs
- 275g caster sugar
- 85g plain flour
- 30g cocoa powder
- ½ tsp salt
- 100g milk chocolate chips
- Preheat the oven to 170 degrees. Line a 9-inch square tin with baking paper.
- Place the chocolate and butter in a heatproof bowl and microwave in 30-second blasts until fully melted. Add the coffee powder and leave to cool slightly.
- Place the eggs and sugar in the bowl of a stand mixer with the whisk attachment, and beat for four minutes until pale and thick. You can also do this by hand or with a hand-held beater. Pour in the chocolate/butter mixture, and use a large whisk to combine. Sieve the dry ingredients directly into the bowl and fold gently in with the whisk. Finally, fold in the chocolate chips.
- Pour into the tin and bake for 22-26 minutes until the top has fully baked, but there is a slight wobble when you shake the tray.
- For the neatest results, cool fully and refrigerate overnight before slicing with a hot, clean, sharp knife.
