Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 oz (225 g ) dark chocolate
- ¾ cup (90 g / 3 oz) dutch-processed cocoa powder
- ¾ cup (90 g / 3 oz) instant espresso powder
- 2½ sticks (310 g / 11 oz) butter , melted
- 6 eggs
- 2 cups (400 g / 14 oz) white granulated sugar
- ½ cup (90 g / 3 oz) brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons vanilla extract
- 1 cup (140 g / 5 oz) all-purpose flour
Directions
Preheat the oven to 180°C (356°F) . Line a 33 x 23 cm (13 x 9- inch ) baking pan with parchment .
Melt the chocolate in the microwave in 30-second bursts. Leave it to cool slightly.
Beat the eggs, sugars, salt, and vanilla in a large bowl for 5 minutes until light and airy.
Fold in melted chocolate, then sift the flour and fold in.
Pour the mixture into the lined baking pan.
Bake for 20 minutes.
Take the brownie out of the oven and leave it to cool.
Trim the brownie and cut into 20 squares.