Ingredients
2 tablespoons instant coffee granules (See Tip)
200g dark cooking chocolate, chopped
200g unsalted butter, chopped
1 cup caster sugar
3 eggs
2/3 cup plain flour
2 tablespoons self-raising flour
2 tablespoons cocoa powder
½ x 350g block Cadbury Cookie Toffee Nut Chocolate, broken into pieces
80g Choc Ripple biscuits
Method
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Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
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Dissolve 1 ½ tablespoons of the coffee in 2 tablespoons boiling water in a small heatproof jug.
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Combine dark chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl. Stir in sugar and coffee mixture. Cool for 15 minutes.
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Whisk one egg at a time into chocolate mixture. Add combined sifted flour and cocoa. Whisk until smooth. Fold in nut chocolate. Pour into prepared pan. Spread evenly.
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Combine biscuits and remaining coffee granules in a medium snap-lock bag. Seal. Gently pound with a rolling pin until coarsely crushed. Sprinkle over brownie mixture in pan.
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Cook in a moderately slow oven (160C) for about 45 minutes, or until just firm to touch in the centre. Remove from oven. Cool completely in pan.
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Use paper to lift brownie out of pan. Place on a chopping board. Cut into pieces.
