Coffee brownies

Ingredients

• 160 g flour
• 4 eggs
• 200 g dark chocolate 75% cocoa
• 250 g butter 85% fat
• 250 g brown sugar
• 1 teaspoon instant espresso coffee
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 teaspoon rum essence
• 1/2 orange zest
• 1 teaspoon baking powder
• 1/2 teaspoon lemon juice
• 50 g roasted and chopped hazelnuts (optional)
• 125 g raspberries
• 125 g blueberries
• 10 g vanilla powdered sugar

Preparation

1. In a wide pan, melt the butter over very low heat, in about 5 minutes, until liquid. Add the chocolate broken into pieces and stir until completely melted. 2. Take the pan off the heat and leave the mixture for 5 minutes. Stir in the brown sugar, vanilla and salt, then beat well. Place the pan in a larger one filled with cold water and cool the mixture for another 5 minutes. 3. Add the eggs one at a time, beating well after each addition. Add the instant coffee, rum essence and orange zest, then beat until smooth. 4. Mix the baking powder with the lemon juice. Stir the flour and baking powder into the mixture; if using hazelnuts, add them now. 5. Line a shallow rectangular pan with baking paper and pour in the batter. Level it out and bake at 180°C for 15 minutes. If the pan is deeper, bake for up to 5 minutes longer, until the edges are set and the middle is still soft. 6. Leave to cool for 30 minutes. Dust with vanilla powdered sugar and serve with raspberries and blueberries.