- Preheat the oven to Fan 180°C and grease and line an 8″ square tin.
- Break the 235g of chocolate into pieces and place in a microwaveable bowl along with the roughly diced butter, coffee and amaretto. Microwave in 20 second bursts, stirring inbetween each burst until the mixture is evenly melted and smooth. Alternatively you could gently heat the ingredients over a bain marie.
- Meanwhile, place the eggs and sugar into the bowl of a mixer and using the whisk attachment whisk the ingredients until pale and double in size.
- In a separate bowl, sift the flour and baking powder and set aside.
- Once the egg mixture has double in volume, keep the mixer running on a low to medium speed and gradually pour in the chocolate mixture.
- Whisk until fully incorporated before removing the bowl and folding in the sifted flour mixture by hand. Do this gently so as not to lose the air.
- Finally, fold through the chopped chocolate before pouring the mix into the prepared tin.
- Bake in the preheated oven for 15-20 minutes. This time will depend on your oven and how gooey you like your brownies. I cooked mine for 15 minutes for maximum squidginess.
- Leave to cool completely before slicing into small squares.
In my day job I work as a hospitality chef at a bank in the city. My normal role is to work alongside my colleague to provide firstly, fine dining for meetings, and secondly canapes, sandwich lunches and fork/finger buffets for larger functions. We have recently however been given an extra duty: to provide the bank’s two coffee bars with little treats such as macarons, fudge, calissons, pâté de fruit, biscotti etc. Both being keen pastry chefs, we have relished this opportunity and I especially have made it my task to MASTER THE ART OF THE MACARON…
…easier said than done.
I had the bank notes and credit card printed onto sugar paper so the whole cake was edible (bar the foil on the chocolate coins). The actual cake was a vanilla madeira filled with vanilla buttercream and morello cherry jam and the piggy bank was shaped out of mint chocolate sponge. Finally I added some glittery snowflakes to give it a touch of Christmas sparkle!