Espresso Brownies

Ingredients

2 tbsp Flaxseed
 1 tsp Vanilla extract
  160g Unsalted butter
  150g 70% dark chocolate
  210g Caster sugar
  100g Plain flour
   60g Ground coffee beans (fresh beans ideally)
   50g Dutch-processed unsweetened cocoa powder
   A pinch of sea salt flakes

Instructions

1. Preheat the oven to 175°C. Grease a 20cm sqaure pan, and line with parchment paper.

2. Melt butter and dark chocolate together in a bain marie. Stir until combined.

3. Stir in the sugar and ground coffee into the bowl of melted chocolate. Then add the vanilla extract. Whisk to combine all the ingredients.

4. Add the flax seed and stir until combined.

5. Add in the flour, cocoa powder and a pinch of salt, and stir until all the ingredients are *just* combined. Make sure to not overmix the batter.

6. Transfer the mixture into the prepared pan and spread it evenly.

7. Bake for 30-35 minutes, then insert a toothpick into the centre of the pan. If it comes out very wet, the brownies are not done, if it's just slightly wet, the brownies are done.

8. Remove the pan from the oven and allow them to cool on a wire rack, then cut them into squares and serve.