300 grams of Milk Chocolate (30% Cacao)
100 grams of Margarine
3 decilitres of raw cane sugar
30 millilitres of coffee (espresso)
2 decilitres of plain flour
This is without a doubt the most juicy chocolate brownie I have ever made. I didn’t have half the ingredients I needed and had to get by with what I found in the kiosk downstairs, not regretting that I have to say. So this is a cake of my own invention.
Making Milk Chocolate Brownies
Preheat the oven to 160 degrees Celsius and while you make the batter. Take out a casserole and fill 1/5 of it with water. Put a glass bowl on top, big enough that it does not touch the water. Add 200 grams of milk chocolate, I used Marabou Milk chocolate (30% cocoa content), that I broke up in smaller pieces. Measure up a 100 grams of margarine and add that as well. When the water boils up turn down the heat and stir the chocolate and butter occasionally. When the butter and chocolate is melted add it to a bigger bowl, that is if your glass bowl isn’t big enough to hold the whole dough, and stir in the sugar. Add coffee, I used strong coffee made from coffee powder, and mix well. Add one and one egg, stirring in between. Sift in flour and mix well. Finally add chopped milk chocolate (100 grams in smaller pieces). Cover a baking tray (22 x 22 centimetres) with baking paper and add the cake batter. Bake in the oven for 1 hour and leave to cool on a baking rack.
Serve as it is, or with a fine coat of powdered sugar.