for 36 pieces

Dough

100 g	butter
400 g	dark chocolate (64% cocoa), finely chopped
150 g	sugar
4	eggs
2 pinch	salt
1 ½ tbsp	instant coffee (e.g. Nescafé)
1 tbsp	lukewarm water
200 g	cashew nut, roughly chopped
150 g	white flour

Icing

250 g	icing sugar
3 tbsp	espresso, chilled

How it's done

Dough

Melt the butter and chocolate in a pan on a low heat. Remove the pan from the heat, stir in the sugar. Add the eggs and salt to the mixture. Dissolve the coffee powder in the water and stir in. Add the cashew nuts and flour. Transfer the cake mixture to the prepared tin.

Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. The brownies should still be a little gooey inside. Remove the brownies, allow to cool a little, cut into squares while still warm, transfer to a cooling rack along with the baking paper, leave to cool. Separate the brownies from the baking paper and place on the rack, place the rack on a sheet of baking paper.

Icing

Mix the icing sugar and espresso, pour over the brownies.

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