Hello Everyone,

I personally am not a sweet tooth, but I just love this brownie. Originally this brownie had less coffee but I found it just too sweet, so I added more coffee. I used medium strength coffee but of course if your not a coffee fan or you want to add an extra coffee kick to the brownie feel free to use whatever strength you want. Keep watching if you want to see a few different ways to garnish you mocha brownie.

Enjoy!

Ingredients:

• 180g butter
• 250g milk chocolate
• ¾ cup caster sugar
• 5 tsps. Instant coffee (I used Moccona espresso strength 5)
• 2 tblsps. hot water
• 3 eggs
• 1 ½ cups plain flour
• Whipped cream, to serve

Utensils:

• Sieve                           
• Wooden spoon         
• Spatula                      
• Saucepan                  
• Slice Tray                  
• Baking paper
• Measuring spoons
• Fork
• Large glass bowl
• Scales
• Measuring cups

Method:

1. Preheat oven to 180 degrees Celsius. Line a slice tray.
2. Boil the kettle and measure the chocolate and butter in a saucepan.
3. Measure and sieve sugar and flour into a large bowl.
4. Beat eggs in a cup or bowl.
5. Measure coffee and hot water in measuring jug and dissolve coffee.
6. Melt butter and chocolate over a low heat. Remove saucepan from stove and add coffee mixture to the saucepan and stir.
7. Add the chocolate mixture to the flour and sugar then stir in beaten eggs. Mix until well combined.
8. Pour into slice tray and make for 30mins.