This rich & indulgent brownie is a perfect afternoon tea treat.
250g dark chocolate, broken into pieces
½ tsp instant coffee
⅓ cup water
1½ cups Edmonds Gluten Free Plain Flour
½ cup cocoa powder
1½ cups caster sugar
1 cup walnuts, roughly chopped
3 eggs, lightly beaten
icing sugar, to dust
1. Preheat oven to 180°C conventional or 160°C fan-forced. Grease and line a 22cm square cake tin with baking paper, allowing paper to overhang the edges of the pan.