Elements:
- one 1/3 cup All purpose Flour
- 2 Tsp Baking Powder
- one Tsp Chocolate extract
- 100g light chocolate, chopped
- 1 Tsp instant espresso powder
- ½ Cup Milk, room temperature
- one Tsp Salt
- one cup Caster Sugar
- 130g unsalted butter, softened
- one Tsp Vanilla Essence
- one/three cup chopped walnuts
Guidance:
- Melt the chocolate and butter in a double boiler. As soon as the chocolate and butter melt set apart and stir nicely with a spatula to make sure the combination is smooth and lump free.
- Sift the flour, baking powder, salt and espresso powder collectively in a different bowl.
- In the melted chocolate mix in sugar, vanilla, chocolate essence for three to four minutes at lower velocity.
- Alternatively blend in sifted flour, walnuts and milk right up until all moistened and combined properly. Dont mix for too long.
- Preheat the oven to 180 degrees celcius. Grease an eight inch tin and line with a parchment paper.
- Pour the combination into the prepared tin and bake for 25 minutes.
- Remove from the oven and position on a wire rack to to cool. Cut into squares and serve hot with vanilla ice cream.