First, melt them together using microwave pulses:
200 grams of butter (or butter-flavored margarine)
300 grams of dark chocolate
Mix until you obtain a smooth and uniform texture.
Add a tablespoon of instant coffee
Add 4 eggs at a time and mix immediately to avoid "cooking" the eggs.
Add:
One and a half cups of sugar
A quarter teaspoon of salt
A heaping tablespoon of cocoa
One and a quarter cups of flour
a cup of shelled nuts
Mix well for a very thick texture
Butter a 20/30 brownie tin or a 25/25 square ring
Pour and flatten the brownie batter
Bake at 180 degrees for 20 minutes!
Don't overcook it to keep it moist!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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