|200 g||dark chocolate — chopped|
|265 g||brown sugar|
|1 tsp||instant coffee powder|
|1 tsp||vanilla — extract|
|100 g||chestnuts — spread|
|200 g||flour — plain|
|2 Tbs||cocoa powder|
|1/2 tsp||Robertson's baking powder|
Preheat oven to 160°C.
Line and grease a 22cm square cake tin.
Place the chocolate and butter in a small saucepan and melt over a low heat while stirring.
Allow to cool slightly.
Place the brown sugar, eggs, coffee granules and vanilla extract in a bowl and mix until combined.
Stir in the melted chocolate and chestnut spread and mix until combined.
Sift the flour, cocoa, salt and baking powder and add to the chocolate and eggs and mix well.
Pour into the greased tin and bake for 50 minutes until set. (The centre should still be fudgy).
Allow to cool in tin.
Remove from the tin and slice into squares.
Dust with a light dusting of cocoa if desired. Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
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