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Chocolate Brownies

225 gr. (8oz) butter
150 gr. (5oz) cocoa powder
150 gr. (5oz) plain flour
100 gr. (4oz) mixed chopped nuts (e.g. hazelnuts, pecans)
450 (1 lb) caster sugar
2 teaspoons vanilla essence
2 tablespoons strong coffee
4 eggs

100 gr. (4oz) good quality, plain chocolate, chopped
2 tablespoons strong coffee
100 gr. (4oz) unsalted butter, softened

Pre-heat the oven to 180 degrees / 350'F or gas mark 4. Butter a
25 cm (10 in) square or round caked tin and line the base with
greaseproof paper. Melt the butter and mix with the cocoa powder.
Whisk together the eggs and caster sugar and add to the cocoa
mixture. Add all the remaining ingredients and pour into the cake
tin. Bake for 15-20 minutes. Leave to cool before turning out of
the tin and peeling off the paper. Dust with cocoa powder, leave
as it is or top with the chocolate spread. For the spread, melt
the chocolate with the coffee in a bowl over warm simmering water.
Once it has a smooth, creamy consistency, remove from the heat and
beat in the butter, a tablespoon at a time. Leave to cool. once at
a spreading consistency, cover the brownies. These can now be cut
in wedges or squares.


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