2 tablespoons instant coffee granules (See Tip)
200g dark cooking chocolate, chopped
200g unsalted butter, chopped
1 cup caster sugar
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
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Dissolve 1 ½ tablespoons of the coffee in 2 tablespoons boiling water in a small heatproof jug.
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.
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.
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.
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.
Use paper to lift brownie out of pan. Place on a chopping board. Cut into pieces.