Triple Chocolate Brownies

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Muffins:

8 ounces butter, room temperature

1/2 cup super-fine sugar

4 large eggs, room temperature

1/4 cup cake flour

Pinch of salt

12 ounces dark chocolate (60%), melted

1 cup dark chocolate (60%), chunks

1 tablespoon espresso coffee, cold

Pre-heat oven to 375 F

Cream butter and sugar until light and fluffy. Add eggs one at a time beating well in between and add espresso. Beat in flour and salt to just combine. Beat in chocolate. Stir in chocolate chunks.

Scoop into a buttered 12 cup muffin pan.

Bake for 20 to 30 minutes or until a stick inserted to the center comes out clean. Remove from the oven and leave to cool before brushing with chocolate ganache.

Ganache:

1/4 cup chocolate chunks (60%) or similar

1/4 cup heavy cream

Bring heavy cream in a saucepan on medium heat to simmer (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny.  Brush a generous amount over cakes before serving.

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