Juicy Coffee Brownies

Ingredients (for a tray measuring 30 x 25 cm)
6 eggs
300 g cane sugar
250 g dark chocolate, 70 % cocoa
150 g milk chocolate
220 g butter
1 pinch of salt
1 tbsp vanilla sugar
190 g wheat flour type 405
30 g dark cocoa powder
2 double strong espressi (Mövenpick Gusto Italiano)
Triple Choco Chunks
Mövenpick Dark Cream Nut & Cocoa

Preparation

1. Beat the eggs together with the sugar, salt and vanilla sugar until frothy.
2. Melt the chocolate together with the butter – either in a bain-marie or in the microwave. Pre-heat the oven to 200 °C top/bottom heat.
3. Gradually stir the liquid chocolate into the sugar mixture.
4. Then mix the flour and cocoa powder and stir into the chocolate mixture with the espresso. Add the choco chunks.
5. Take a baking tray or baking dish and grease or line with baking paper. Pour in the dough and spread evenly. Now bake the brownies for 20-25 minutes. They should be firm on the top but also give a little when pressed.
6. Leave the brownies to cool for around 15 minutes, then remove from the tray or dish and leave to cool for a further 15 minutes.
7. Then prick the brownies with a wooden skewer or fork and spoon the espresso onto the brownie tops so that the dough soaks up the espresso.
8. Decorate the brownies with Mövenpick Dark Cream Nut & Cocoa.
9. Then sprinkle with the remaining choco chunks or alternatively with a little chopped chocolate.

Preparation time: 20 minutes. Waiting time: 60 minutes.