Romanian Brownies (Negresa)

How to prepare romanian brownies (negresa)

1. In a bowl, mix together the flour, sugar, and baking powder very well.
2. Beat the eggs. Prepare the buttermilk.
3. In a small saucepan, combine the coffee, butter, oil, and cocoa. Place over low heat, stirring constantly to homogenize the mixture. When it comes to a boil and starts bubbling, pour this syrup over the flour and sugar mixture. Stir quickly.
4. When the syrup is mostly incorporated, add the beaten eggs. Stir vigorously again, and when the egg is no longer visible, add the buttermilk and essence. Mix well until the batter has a uniform color. The batter should have the consistency of thick lava that falls slowly from the spoon.
5. Pour the batter into a 20 x 33 cm baking pan lined with parchment paper and greased with a little butter. Level the batter and firmly tap the pan against the table so it settles evenly.
   * you can use a slightly larger pan, as the brownies in my pan came out quite tall
7. Bake at 180°C for 25 minutes. Do the toothpick test to make sure it's done.
8. Remove from the oven and let it cool.
9. Prepare the glaze: in a small saucepan, put the chopped Mars bars and the cream. Place over low heat and stir constantly until the chocolate is completely melted. When done, remove from heat and stir a bit more to ensure it's well homogenized and all the white bits from inside the Mars bar are dissolved. Let it cool for another 5 minutes. The glaze should be just warm and have thickened a bit during this time.
10. Meanwhile, the brownies have also cooled and are just warm. Cut them into cubes of your desired size directly in the pan. Pour the glaze over them and level. Let cool completely.

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