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150g (5 ½oz) butter
200g (7oz) dark continental chocolate
2 eggs, beaten
175g (6oz) soft brown sugar
55g (2oz) plain flour
1tsp baking powder
55g (2oz) walnut pieces
For the frosting:
115g (4oz) dark continental chocolate
1tsp Nescafe Original coffee granules (optional)
142ml carton double cream
small knob butter
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Preheat the oven to 180ºC, 350º F, Gas Mark 4. Grease and line an 18cm (7") square baking tin. Melt the butter with 55g (2oz) of the chocolate in a heatproof bowl over a pan of hot water. Beat the eggs with the sugar in a large bowl, then sift in the flour, and baking powder. Stir in the melted chocolate mixture, and beat together until well blended.
Chop the remaining chocolate into rough chunks and stir into the brownie mixture, with the walnuts. Spoon into the tin and spread evenly. Bake for about 30 minutes, until the cake begins to shrink slightly from the sides of the tin and the centre is only just firm.
Meanwhile, make the frosting: Heat the chocolate, coffee if using, cream and butter to just below boiling point. Stir until smooth then chill until thickened, about 30 mins. When the cake is cool, spread the frosting on top and cut the brownie cake into squares.
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