Pre-heat the oven to 170°c.
Brush the inside of the brownie tin with a little sunflower oil and line with grease proof paper.
In a heat proof bowl, combine the chocolate and butter and gently melt above a pan of simmering water.
Once melted mix well and set aside to cool a little.
In a small bowl, sift together the flour and cocoa, set aside.
In a large mixing bowl, combine the eggs and sugar and whisk for 2 minutes.
Add in the cooled espresso and mix well.
Whilst whisking slowly add the chocolate mix until fully incorporated.
Then slowly add in the flour and cocoa with a pinch of sea salt and whisk until smooth.
Add the white chocolate chunks and stir.
Pour in to the lined brownie tin and bake at 170°c for approximately 20-24 minutes (depending on your oven).
Remove from the oven when the brownie is still nice and moist in texture.
Leave to cool before removing from the tin and cutting in to squares.
TO STORE
Store in an airtight container.
SERVING SUGGESTION
Serve with a scoop of vanilla ice cream and drizzle over our coffee caramel, recipe Here.
