Get this right, and you will never buy another brownie again! This is the ultimate chocolate brownie recipe and my 'mother' recipes to lots more!
Bring your ingredients to room temperature, line your brownie tray and preheat oven to 170c
Melt the butter and chocolate – either in a bain marie or in a bowl over some barely simmering water. set aside to cool for five minutes.
In a food processor, mix the sugar, eggs, yoghurt and pinch of vanilla salt until light and fluffy. Add the cooled chocolate and butter and mix again. Add the flour and baking powder and pulse until just mixed.
The mixture needs to be a dropping consistency so judge how much of the cold coffee to add – I added just under half an espresso cup. Do it little by little as you can't undo what you add! Give one final pulse to mix.
Mix the chocolate chips if you are using them with a spoon – don't use the processor or you will blitz them. Pour the mixture into the prepared tray and smooth over the top.
Cook for 35-45 minutes until just cooked through. A cocktail stick will come out almost clean. Cool on a rack and cut when cold. Cut into 12 pieces or 24 bite-sized morsels!
If you don't want to use coffee, use milk instead. I always use skimmed milk but whatever you have to hand will be fine.
My brownie tray is 27cm x 18cm. If yours is smaller but deeper, cook a little longer. If it is shallower, reduce the time by a couple of minutes.