INGREDIENTS
- Melted butter, to grease
- 85g good-quality dark chocolate, chopped
- 2 teaspoons instant coffee powder
- 125ml (1/2 cup) warm water
- 60g light pro-activ spread (Flora brand)
- 155g (3/4 cup, firmly packed) brown sugar
- 2 eggs, lightly whisked
- 75g (1/2 cup) plain flour
- 50g (1/3 cup) self-raising flour
- 50g (1/2 cup) cocoa powder
- 50g (1/4 cup) white chocolate bits
- 2 teaspoons icing sugar mixture
- 2 teaspoons cocoa powder, extra
Select all ingredientsADD TO SHOPPING LIST PRINT RECIPE
METHOD
Step 1
Preheat oven to 180°C. Brush a square 19cm (base measurement) slab pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang.
Step 2
Combine the dark chocolate, instant coffee, water and pro-activ spread in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and stir in the sugar. Set aside for 10 minutes to cool.
Step 3
Add egg, combined sifted flours and cocoa powder, and stir until combined. Fold in the choc bits. Spoon into the prepared pan and smooth the surface.
Step 4
Bake in preheated oven for 20 minutes or until a skewer inserted into the centre comes out slightly sticky. Set aside in the pan for 20 minutes to cool completely and set.
Step 5
Dust with combined icing sugar and extra cocoa powder. Cut into 16 pieces to serve.