2/3 cup (151.33 g) Butter I used 150g ½ cup (87.5 g) Dark Chocolate (I used a 80g dairymilk slab) 3 Eggs (I used 2 large eggs) ¾ cup (150 g) Sugar ½ teaspoon Salt 1 teaspoon Vanilla Extract 4 tablespoons (30 g) Cocoa Powder ¾ cup (115 g) Chickpea Flour (Besan) 1 teaspoon Instant Coffee Powder (I used Jacob's freeze dried) ½ cup (118.29 g) Chocolate Chips (didn't have any so voided) ½ cup amasi (sour milk) original recipe doesn't use this
Pre-heat oven to 350 F/ 175 C.(I set to 180°c) Grease a 8X8 inch square tin with butter.(I sprayed spray and cook on a glass casserole, the marinex 3.5l glass roaster) In a microwave safe bowl, add butter and dark chocolate and microwave for 30 seconds to a minute till the chocolate starts melting. Whisk together till smooth and set aside to cool. Beat together eggs and sugar for 2-3 minutes till creamy. Add the chocolate mixture vanilla extract and amasi whisk again. Sift in salt, cocoa powder, besan, and coffee powder and fold into the wet mixture. Mix in chocolate chips (if using any) Pour the brownie batter into the greased tin and bake for 35-40 minutes minutes. Let them cool completely before slicing and serving. (I baked it for 35min toothpick came out clean switched my oven off and left it in at this point for 20min before removing to let cool)
INFO & TIPS
Brownies came out a little flat
Had a fudgy texture
Could use a little extra sugar Or weaker coffee
Raw Batter tastes terrible don't let the kids lick it up.
I spread nutella on top