Mary Berry's Brownie

After trying Martha Stewart's recipe with the espresso coffee, I wanted to try another recipe which had espresso coffee in it. Then I would be able to compare the effect the addition of espresso coffee had on the brownies. I found a recipe by Mary Berry which had the same amount of espresso coffee as Stewart's recipe.

Mary Berry's brownie recipe produced brownie which were very dense and very chocolaty! The flavour of the brownie was amazing! The only problem I had was the texture, I found that the brownies were very cakey (similar to a flour less torte).

The recipe used a raising agent and equal amounts of margarine and sugar.

Another interesting comparison is that the brownies used margarine and not butter.

Mary Berry's Brownies Recipe
Makes 16 large brownies

Ingredients:

350g dark chocolate, broken

225g margarine

2 teaspoons instant water

2 tablespoons hot water
3 extra large eggs
225g Castor sugar
75g self raising flour

Method:

1. Preheat oven to C190. Line and grease a 12 x 9 inch baking tray.
2. Melt the chocolate and margarine in a heatproof bowl over a pan of simmering water, slowly. When melted allow to cool.
3. Dissolve the espresso in the hot water.
4. In another bowl mix together the coffee, eggs and sugar at a low speed. Gradually beat in the chocolate mixture. Fold in the flour.
5. Pour the mixture into a prepared tin. Bake in the oven for 30 minuites to 45 minutes or until firm to the touch and a dull crust has formed.
6. Leave to cool in the tin and then cut into 16 squares.