Zutaten:

• 3/4 cup (170g) butter, melted
• 1.25 cups (282g) granulated sugar
• 1/2 cup (73g) flour
• 3/4 cup (80g) cocoa powder
• 1/2 teaspoon (3g) salt
• 1.5 tsp (2g) instant espresso
• 2 eggs
• 1 tsp (10g) vanilla extract
• 4 oz (113g) dark chocolate coarsely chopped
• 100 g nuts roasted, coarsely chopped
• 100 g berries

Zubereitung:

1. Whisk flour, cocoa powder, sea salt and espresso powder and set aside.
2. In a different bowl whisk sugar, melted butter, room temperature eggs one at a time and vanilla extract together until little bit foamy.
3. Mix in the dry ingredients until nice, smooth and glossy.
4. Fold in dark chocolate and nuts.
5. Add mixture to greased parchment lined 8x8 baking pan.
6. Top off with berries for little bit of sourness.
7. Bake at 350 degrees F, 175 C 35-40 minutes or until toothpick inserted comes out clean. Let cool to room temp before cutting.

Tipps:

Modified Recipe from Chef Joshua Weissman (find it here)