Chocolate fudge brownies with rosemary and coffee

Ingredients

• 130 g Milk chocolate, chopped
• 120 g Cane sugar
• 110 g Semisweet chocolate chips
• 65 g All purpose flour
• 60 g Walnuts, chopped
• 50 g Butter, unsalted, softened
• 30 ml Espresso coffee
• 1 1/2 pcs Eggs
• 1/2 tbsp Rosemary dried, crushed
• 1/2 tsp Baking powder
• 1/8 tsp Fresh ground salt

Method

1. Preheat oven to 180°C.
2. Grease 23cmx18cm baking dish with butter or canola oil then line with parchment paper.
3. Melt together butter, both chocolates, sugar, and espresso over medium-low heat.
4. Remove from heat then add eggs, stirring to combine well and avoid the eggs from hardening.
5. Sift in salt and flour then mix well.
6. Stir in chopped walnuts and rosemary.
7. Pour batter into lined baking dish then bake for 45-50 minutes until the center is set.
8. Remove from the oven and allow to cool in the pan for about 20-30 minutes before slicing.
9. You can additionally dust with some cocoa powder or spread some more melted chocolate with nut crumbles to harden as a glaze after the brownie itself is cooled.