Mocha Brownies

These dark and dense slices taste like a nice blend of coffee and chocolate with a hint of cinnamon.

Ingredients make 16 brownies

85 g melted dark chocolate

115 g soft butter

190 g caster sugar

2 tsp instant espresso coffee powder

½ tsp ground cinnamon

1 tsp vanilla extract

2 eggs (100g)

70 g plain white flour

200 g coffee and chocolate ganache

Method

Preheat the oven to 180°C normal bake. Grease and line a 18 x 28 cm tin with baking paper. Place soft butter, sugar, coffee powder, cinnamon and vanilla in a mixing bowl, whisk with an electrical mixer for approx. 5 minutes until creamy. Add eggs one at a time and mix evenly. Blend the melted dark chocolate into the mixture. Add flour and mix until evenly combined. Spread the batter uniformly into the prepared tin. Place in the middle of the oven and bake for approx. 25 minutes. Allow cooling before spreading the ganache on top. Allow cooling in the fridge for 30 minutes before cutting into 16 slices. Store brownies in a closed container in the fridge.

Note: Add 2 tsp more if you are using normal instant coffee powder for a good coffee flavour.