Put 150g self-raising flour, 1 tsp baking powder, 30g good-quality cocoa powder, 150g delicate light-brown sugar, 2 tsp immediate espresso powder, 175g room-temperature butter, 3 calmly crushed massive eggs, 1 tsp vanilla extract and 50g melted and cooled darkish chocolate right into a mixer or a meals processor with a pinch of salt (or use an electrical hand whisk – simply be certain the bowl is sufficiently big in any other case the components will fly in all places if you begin to beat them). Beat or whizz all the pieces collectively till mixed. The combination ought to drop softly off a spoon. If it’s too stiff, add 2 tbsp milk.
