100 g of dark chocolate, chopped
1/2 cup of cold butter, cut into pieces (100 g)
2 large eggs
1 1/4 cups of all-purpose flour (225 g)
1 tablespoon of vanilla extract
3 tablespoons of espresso powder
2 tablespoons of coffee liqueur
3/4 cup of all-purpose flour (90 g)
1/2 teaspoon of baking powder
1 pinch of salt
25 grams of toasted coffee (optional)
100 g of dark chocolate, chopped
1/2 cup of cold butter, cut into pieces (100 g)
2 large eggs
1 1/4 cups of all-purpose flour (225 g)
1 tablespoon of vanilla extract
3 tablespoons of espresso powder
2 tablespoons of coffee liqueur
3/4 cup of all-purpose flour (90 g)
1/2 teaspoon of baking powder
1 pinch of salt
25 grams of toasted coffee (optional)
Preheat the oven to 350°F (moderate)
Grease a square pan or baking dish with butter and dust with flour
Set aside
In a small saucepan, melt the chocolate and butter over low heat, stirring until smooth
Let cool
In a large bowl, whisk together eggs, sugar, vanilla, espresso powder, and coffee liqueur until well combined
Add the melted chocolate mixture and whisk until fully incorporated
In another bowl, sift together flour, baking powder, and salt
Add to the wet ingredients and mix until just combined
Pour the batter into the prepared pan and, if desired, arrange toasted coffee beans in five rows of five beans each
Bake for 20 minutes or until a toothpick comes out clean
Let cool in the pan and cut into squares.
