- 170g butter
- 180g dark chocolate, chopped
- 150g castor sugar3 eggs
- 1 tsp vanilla
- 3/4 cup cake flour
- 5 Tbsp Jacobs Coffee
- 1 tsp salt
- 1 tsp cocoa powder
PreparationPreheat the oven to 180C.
Line a square baking tin.
In a bowl, combine butter and chocolate, then melt gently.
Beat together castor sugar and eggs until light and thickened.
Mix in chocolate mixture.
Mix together flour, Jacobs Coffee and salt then fold into the wet ingredients.
Pour the mixture into the prepared tin.
Bake in the oven for 30 minutes, or until the top starts to crack but the centre remains gooey.
Remove from the oven and leave to cool completely in the tin.
Grind together the Jacobs coffee and cocoa to a fine powder.
Cut the brownies into 16 squares then sift over the chocolate coffee mixture before serving.