I blame Craig
- Carbohydrate 51.5634245313533 g
- Cholesterol 433.90625 mg
- Fat 41.5128826016817 g
- Fiber 0.986700017882331 g
- Protein 16.1166452658026 g
- Saturated Fat 17.1991545490333 g
- Serving Size 1 1 Serving (191g)
- Sodium 343.2605000002 mg
- Sugar 50.576724513471 g
- Trans Fat 5.99084396852427 g
- Calories 638 calories
Step-by-step
- Preheat oven to 180°C.
- Grease a pan and line with baking paper, allowing a 2cm overhang at both long ends.
- Place chocolate and butter in a microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 minutes or until almost melted. Stir with a metal knife until smooth.
- Add sugar and oil and stir to combine.
- Whisk eggs lightly and add to mixture. Stir through coffee.
- Fold through flour, baking powder, and cocoa.
- Pour into prepared pan.
- Bake for 40 minutes, then leave to cool for 20 minutes before cutting into bite-sized pieces.
Operating within the limits of a microwave bowl requires moderate heat settings to protect chocolate solids from seizing. Direct, high power scorches cocoa butter quickly, but running the appliance at fifty percent power gently melts dense blocks alongside butter without creating graininess. Stirring the warm mixture with a metal knife rather than a wooden spoon prevents excessive aeration, keeping the batter dense and compact.
Achieving a heavy, fudgy crumb depends entirely on how the dry components meet the wet base. Folding flour, baking powder, and cocoa powder gently until just incorporated prevents gluten networks from developing too much elasticity. Overmixing introduces air bubbles that yield a cake-like interior, whereas proper folding retains the signature moisture required for a dense slice.
Baking at 180 degrees Celsius for forty minutes sets the edges while maintaining a soft, yielding center. Allowing the baked slab to rest undisturbed in the pan for twenty minutes lets residual heat finish setting the structure before portioning. Slicing too early causes crumbling, while adequate cooling produces clean, defined squares with crisp edges.
Stored properly in an airtight container, these treats improve slightly by the second day as moisture redistributes evenly throughout the crumb. Fats firm up overnight, sharpening the coffee notes and intensifying the chocolate profile without drying out the interior texture.
