Ingredients
11⁄2 tblsps instant coffee granules
200g dark cooking chocolate, chopped
150g unsalted butter, chopped
1 cup caster sugar
3 eggs, lightly beaten
1⁄2 cup plain flour
1⁄4 cup self-raising flour
1⁄4 cup cocoa powder
Vanilla ice-cream, to serve
Topping
250g block cream cheese, chopped, at room temperature
1/3 cup Nestle Coffee & Milk (see tip)
Method
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Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 4cm above pan edges.
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Dissolve coffee in 2 tblsps boiling water.
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Combine chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Stir in coffee mixture. Remove from heat.
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Stir sugar into chocolate mixture. Add eggs, and combined sifted flours and cocoa. Stir until combined. Pour into prepared pan. Spread evenly.
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To make topping, beat cream cheese in a medium bowl with a hand-held electric mixer until smooth. Add the Coffee & Milk and beat until combined. Pour topping over brownie layer in pan. Using a flat-bladed knife, swirl mixtures together to create a marble effect.
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Cook in a moderately slow oven (160C) for 40 to 45 minutes, or until just firm to touch. Remove from oven. Cool in pan for 1 hour.
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Lift brownie from pan. Cut into squares. Serve warm or at room temperature with ice-cream.
