Chocolate brownie

300g caster sugar

4 eggs

225g butter

75g cocoa powder 

75g plain  flour 

225g plain chocolate 

100g chopped pecan or hazelnuts

100g chopped white chocolate 

1 tablespoon strong coffee 

Melt the butter and cook until it starts to brown

Melt the plain chocolate

Beat together the eggs and sugar until dissolved. Whisk the butter into the egg/ sugar mix. Add the coffee

Fold the sieved flour and cocoa into the egg mix. Stir in the melted chocolate and then the chopped chocolate and nuts

Pour into a lined 25cm square tin

Bake at 180 C for 30 to 40mins

Cool and then cut into squares

Internal temperature 82 C when done to a soft squidgy texture