|425.00 g||milk chocolate|
|3.00||eggs — extra large, whisked|
|15.00 ml||nescafé instant coffee granules|
|5.00 ml||vanilla — essence|
|260.00 ml||castor sugar|
|190.00 ml||flour — self-raising|
|salt — pinch|
|50.00 ml||icing sugar — sifted|
Preheat the oven to 160ºC (325ºF). Spray a 22 x 20 cm ovenproof dish with non-stick spray. Line the dish with baking paper.
Melt the butter and 200 g of the chocolate in a pan. Cool for 10 minutes. Beat the eggs, coffee, vanilla essence and castor sugar in a mixing bowl until well blended. Sift the self-raising flour and salt in a another mixing bowl and add 75 g of the chopped walnuts. Add the egg mixture to the melted butter and chocolate mixture and mix. Add the flour mixture, mixing well. Turn into the prepared dish and bake for 1 hour and 10 minutes or until done. The cake should be well risen but still soft in the centre. Allow to cool. Melt the remaining chocolate and stir in the icing sugar. Spread over the cooled brownies and sprinkle with the remaining nuts. Cut into slices and remove the baking paper at the bottom. Pack in cellophane.
Makes 12 fairly large squares.