150gr (5,5 oz)Dark Cooking ChocolatePreferably 70% Chocolate at least
100gr (3,5 oz)Unsalted Butter
1Eggs
40gr (3,5 tbsp)Brown Sugar
80gr (1/2 cup)Plain Flour
1teasp.Baking Powder
1pinchSalt
120ml (1/2 cup)Full Cream Milk
1tbspInstant Coffee Powder Optional
Instructions
Preheat your oven on 160'C / 320'F.
Place the Dark Chocolate and Butter in a heat proof glass bowl and melt in the microwave. Stir to combine and set aside to cool down.
In a large bowl, whisk the Eggs and Brown Sugar until frothy. Sift in the Plain Flour, Baking Powder and Salt, and stir.
Add the melted Chocolate and Butter then the Milk (with dissolved instant coffee powder if desired). Quickly whisk until combined, but don't overwork the batter.
Grease a Mini Cupcake Pan and pour in the chocolate brownie batter (see note 1). Bake for 8 to 10 minutes, then transfer onto a cooling rack to cool down.
Notes
Do not fill the pans completely as the cakes will rise in the oven