Ingredients

• 250 grams dark chocolate, chopped
• 250 grams butter, diced
• 4 eggs
• 1½ tablespoons vanilla essence
• 2 cups caster sugar
• 3 tablespoons instant coffee granules
• 1 cup flour, sifted
• 1 cup coarsely chopped walnuts

Method

1. Preheat the oven to 180ºC. Grease and line the base and sides of a 25cm square cake tin.
2. Melt the chocolate and butter in the top of a double boiler, stirring occasionally just until the mixture is smooth. Allow to cool.
3. In a large bowl, beat the eggs, vanilla essence, caster sugar and instant coffee granules together with an electric beater until the mixture is light and very voluminous.
4. Fold in the melted chocolate mixture, flour and walnuts.
5. Pour the mixture into the prepared cake tin.
6. Bake in the preheated oven for 35 minutes. The batter will be a little uncooked in the centre.
7. Cool to room temperature and then place the tin into the refrigerator overnight.
8. Life the brownies out and cut into squares. The brownies will have a crispy crust on them. Serve dusted with icing sugar or topped with chocolate butter icing (see recipe on this website).