Gillian Cottell’s ultimate brownies

Gillian Cottell says “food has always been a huge passion of mine. Growing up, you would always find me in the kitchen". She shares this recipe for rich, indulgent brownies with a hint of espresso

Gillian Cottell’s ultimate brownies

SERVES

12

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

25

MINUTES

Ingredients

  • 185g unsalted butter, browned

  • 125g dark chocolate

  • 185g light brown sugar

  • 160g caster sugar

  • 75g cocoa powder

  • 1tsp vanilla extract

  • 125g plain flour

  • ½ tsp salt

  • 85g milk chocolate chips

  • 85g dark chocolate chips

  • 2 eggs

  • 1 egg yolk

  • 2 tbsp espresso

Method

  1. Preheat oven to 200°C/180°C fan and line an 8×8 Square tray with parchment paper.

  2. Make up a strong espresso coffee and leave it aside to cool.

  3. In a small pot, add your butter and place on a medium heat. Melt your butter then let it boil until you see the milk solids sink to the bottom and turn a nice and golden brown colour. Remove from the heat and add to a clean bowl, let cool for 5 minutes.

  4. Mix the dark chocolate into the butter until smooth. Set aside.

  5. Add your eggs and sugar to a new bowl, whisk until light and fluffy.

  6. Whisk in your chocolate/butter mix.

  7. Next, mix in your vanilla and your 2 tablespoons of espresso. Fold through flour and cocoa. Gently fold through both of your chocolate chips. Add the mix into your prepared tin then smooth out with a spatula.

  8. Bake for 25-30 minutes. (Mine are perfectly gooey at 25, if you don't like them gooey cook for longer) Let cool at room temperature then stick it into the fridge for about 2 hours until cold. This will make sure you get super nice cuts on your gooey brownies.

  9. Once chilled, cut in 9 portions with a warm sharp knife. Clean your knife between each cut. (I heat my knife in a glass of hot water.)

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