Ingredients

• 115g/4oz unsalted butter
• softened
• plus extra for greasing
• 170g/6oz caster sugar
• 2 free-range eggs
• 40g/1½ oz plain chocolate (minimum 65% cocoa solids)
• 55g/2oz pecans (optional)
• 1 tsp vanilla extract
• 2 tsp instant coffee granules
• 2 tbsp warm water
• 1 tsp baking powder
• 55g/2oz plain flour
• 55g/2oz cocoa powder
• icing sugar
• for dusting

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.
• In a clean bowl
• cream together the butter and sugar until pale and fluffy. Beat in the eggs
• one at a time.
• Chop the chocolate and put to one side.
• Chop the pecans
• if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract.
• Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well.
• Add the baking powder
• then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet.
• Spoon the brownie batter into the prepared tin and level out the top with a spatula.
• Bake in the oven for 35-40 minutes. Allow to cool in the tin for ten minutes
• then place on a wire rack to cool.
• To serve
• cut into rectangles and dust with icing sugar.