Preheat oven to 180° (Top and bottom heat mode).
Prepare a 8x8 inch square baking pan. Grease with butter and place a baking paper.
- 170 g dark chocolate
- 115 g unsalted butter (room temperature)
- ½ tsp instant coffee powder
- ½ tsp vanilla bean paste
Place chocolate , instant coffee, vanilla paste and butter in a pot with simmering water (double boiler) and melt them together.
- 90 g sugar
- 100 g brown sugar
Add both brown sugar and granulated sugar gently while whisking the hot chocolate and butter mixture
Drop eggs one at a time, whisking vigorously and making sure its well combined at each drop. This is the step that will give you the crumpled brownie top.
Once combined, let the mixture cool for 5-10 mins.
- 25 g unsweetened cocoa powder
Sift in Cocoa powder
Add in salt and fold in flour. mix till well combined. Do not overmix.
Pour the brownie batter in to the prepared pan.
- chocolate chip (for sprinkling)
Sprinkle chocolate chips (optional)
Place baking tray in preheated oven. Bake for 20-30 mins depending on your oven.
Insert cake tester. A little bit of brownie crumbles should be stuck to the tester. This indicates its fudgy and done. Dont wait till the tester is clean when inserted
Take out baking pan and flip brownie on to a wire rack. Let it completely cool.
- 50 g nutella® (for garnish)
- sprinkle (for sprinkling)
Pipe nutella on top and sprinkles
Serve with ice cream