Espresso coffee brownie with walnuts | Fudgy chocolate dessert

In a small saucepan, place the butter with half of the sugar (100 g) and heat over low heat until the butter melts and forms a yellowish syrup, then cook for another 1 minute so the sugar crystals almost completely dissolve.

Remove from heat, add the chopped dark chocolate, and stir until the hot butter melts the chocolate into a completely smooth mixture.

Allow the chocolate mixture to cool until lukewarm, then stir in the freshly brewed 30 ml of espresso coffee.