COFFEE BROWNIES

MAKES 24

Heat the oven to 180°C (160°C fan). Line a deep baking tin with greaseproof paper. 2 Melt the chocolate and butter together gently in a saucepan. Remove from the heat and stir in the sugar and vanilla extract. Leave to cool slightly.

3 Whisk the eggs into the mixture a little

1 at a time, then fold in the sifted flour, the espresso powder and a pinch of salt if you wish, until your mixture is smooth. You can also add in hazelnuts.

4 Pour the mixture into the lined baking tin and bake for about 25 minutes.

5 Remove, cool and cut into squares.