Chocolate espresso brownies

Too many Kahlua's, milk and ice had taken place recently. A sensible, productive alternative was much sought after. What better way to extend your love of Kahlua than to glug some into an espresso brownie? This one is crying out for some Kahlua cream or topping of some sorts, which my brain is already tackling for the next batch. However, these were delicious enough with some fresh picked blackberries. Their big juicy, purple sweetness smacked well with the sharp slicing dashes of espresso chocolate. Half melting the chocolate and half adding some just roughly chopped makes for the surprising little chunks of chocolate the leap out in each bite from beneath the gooey sponge.

Ingredients:
150g chocolate, (half milk and half espresso)
180g butter
3 eggs
180g caster sugar
2 tbsps Kahlua
1 tsp vanilla essence
100g plain flour
1 tbsp good coffee powder
Pinch of sea salt
Half a teaspoon of baking powder

Roughly chop the chocolate.

Melt the butter and half the chocolate with a bowl rested over a pan of boiling water but not touching it. Stir once or twice but no more. Set aside and allow to cool.

Pre-heat the oven to 160 C / 320 F / Gas Mark 3

Line a baking tray (approximately 22cm/15cm) with grease proof paper.

Beat the eggs and sugar in a large mixing bowl. Stir in the Kahlua and vanilla essence.

Sift in the flour, salt, baking powder and coffee. Stir in the cooled down melted chocolate and the roughly chopped half.

Pour in to the baking tray and bake for 20-30 minutes until they form a crunch on top and still a little moist when you put a knife through the center.