350g Dark chocolate
350g Salted butter
2 tbsp espresso
6 medium eggs
250g Caster sugar
250g soft brown sugar
170g Plain flour
75g White chocolate chips (optional)
75g Milk chocolate chips (optional)
Preheat the oven to 170C/Gas mark 4. Grease and line a medium size tin.
Melt the chocolate and butter together either in the microwave (1 minute bursts) or place the bowl over a pan of water (Make sure the water doesn't touch the bowl) until melted and combined. Add the espresso into the chocolate mixture and stir well.
Meanwhile, in an electric mixer whisk together the sugar and eggs until light, fluffy and doubled in volume (takes around 5 minutes).
Once this is done, fold the chocolate and egg mixture together to ensure you keep as much air in as possible.
Once combined, add in the sifted flour and chocolate chips. Ensure not to over mix.
Place mixture in prepared tin and bake for 45 minutes. The mixture will still be soft to touch but will continue to cook while cooling.
Once cooled, sprinkle with icing sugar and ENJOY!!