1 cup of all-purpose flour
1/2 teaspoon of active dry yeast
1 tablespoon of baking soda
1/2 cup of chopped nuts or hazelnuts
1/2 cup of unsalted butter or margarine at room temperature
60 grams of dark chocolate in tablet form
1/2 cup of cold coffee
1 cup of granulated sugar
2 eggs, beaten
Coffee Glaze:
3 tablespoons of unsalted butter or margarine
2 cups of confectioner's sugar, sifted
1 to 2 tablespoons of strong brewed coffee
1 cup of all-purpose flour
1/2 teaspoon of active dry yeast
1 tablespoon of baking soda
1/2 cup of chopped nuts or hazelnuts
1/2 cup of unsalted butter or margarine at room temperature
60 grams of dark chocolate in tablet form
1/2 cup of cold coffee
1 cup of granulated sugar
2 eggs, beaten
Coffee Glaze:
3 tablespoons of unsalted butter or margarine
2 cups of confectioner's sugar, sifted
1 to 2 tablespoons of strong brewed coffee
Preheat the oven to moderate temperature (180°C)
Grease a 20 x 30 cm baking dish with butter, or margarine, and dust with flour. Reserve
Sift together: flour, yeast, and baking soda
Combine in a bowl: chopped nuts or hazelnuts
In a large saucepan, combine butter, or margarine, and chocolate
Heat over low heat until the chocolate melts
Let the coffee cool to room temperature
Add granulated sugar, mix well
Add eggs, mix well
Combine with flour mixture, mix well
Pour into prepared baking dish and bake for 20 minutes, or until lightly touched by a finger, do not leave a mark
Let it cool in the pan
Prepare the glaze: Beat butter and add confectioner's sugar gradually
Add coffee to desired consistency
Spread the glaze over the brownie
Cut into squares and serve.
