Add all the things!
This is a dense brownie packed with flavour. It was a cake but it got side tracked along the way. It was a bit of an experiment that turned out pretty well, with all the flavours complimenting each other, though the rum flavouring I used really shone through.
175g self raising flour
225g caster sugar
2tsp rum or rum flavouring
2tsp coffee granules
50g Melted Chocolate, for drizzling
Line a brownie tin with greaseproof paper. Preheat the oven to 180C
Mix the butter and the sugar first until smooth. Then add everything but the milk and mix. If it’s too thick and your mixer begins to get consumed by chocolately goodness, stop and add milk in splodges until it begins to loosen.
Encourage the mixture into the pan, even when loosened, it’s still fairly dense. Tap it on the side to make it spread, or move it by force if it’s a bit on the stubborn side.
Cook for 30 minutes until a skewer comes out clean. It’ll probably start cracking as a way of telling you it’s done.
Leave to cool on the side before drizzling with chocolate and cutting into around 20 chunks.