![]() Return to the oven and bake for a further 10 minutes. This gives the brownies that crackly top. Remove the pan from the oven, drop the pan a few times onto a bench top. Pour the batter into the prepared pan and bake for 20 minutes. ![]() Fold gently with a rubber spatula until just combined. Sift in the flour and remaining cocoa powder and the pecans. ![]() With the mixer going, add the melted chocolate mixture and mix until incorporated. In the bowl of an electric mixer, whisk together both sugars, vanilla, salt and eggs for 10 minutes on medium high. Immediately pour it over the chocolate mixture and leave it to sit for 2 minutes. Put the butter in a saucepan over medium heat and cook until melted and starting to simmer. Grease a 20 x 20 cm pan with butter and line the base and sides of the pan with baking paper.Ĭombine the chocolate, espresso powder and 15g of the cocoa powder in a heat proof bowl and set aside.
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