Preheat oven to 180C (350F).
Lightly oil a 30 x 20 cm (13 x 9 inch) metal pan.
Bring a large pot of water to the boil, reduce heat and place a metal bowl over the pot, being careful that the water does not touch the bowl.
Place sugar, butter, cocoa powder and ground coffee in the bowl and allow to melt slowly, stirring to smooth the mixture.
Remove bowl from heat, adding salt, ginger and cinnamon.
Add eggs one at a time, beating vigorously to a glossy finish.
Sift cake flour into the chocolate mixture, stirring to combine, then add nuts and fold through.
Spread batter in prepared pan and bake in the oven for 25 minutes or until test stick inserted into the middle comes out clean.
Allow to cool in the pan.
Meanwhile, make the ganache topping by mixing the chocolate with the boiling hot coffee.
Stir to combine, smoothing out any lumps, then allow to rest for about an hour, or until thickened.
Spread over the brownies and allow to set before cutting into 20 squares.
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