*Cappuccino Brownies*
Makes 15

Moist and delicious with a mild coffee mocha flavour and a rich white chocolate frosting.

8 ounces of butter, softened (1 cup)
225g of self raising flour (scant 2 cups)
1 tsp baking powder
1 tsp cocoa powder
225g of caster sugar (generous cup)
4 large eggs, beaten
3 TBS instant coffee granules, dissolved in
2 TBS hot water (Note - I used 2 TBS camp chicory essence)

White chocolate frosting:
4 ounces white chocolate, broken into bits
2 ounces butter, softened (1/4 cup)
3 TBS milk
6 ounces icing sugar, sifted (1 1/2 cups)

To decorate:
sifted cocoa powder

Preheat the oven to 180*C/350*F/ gas mark 4.  Grease and line the base of a shallow 9 by 13 inch baking tin.

Sift the flour, baking powder, and cocoa into a bowl.  Add the butter, eggs, and coffee mixture.  Beat well with an electric whisk until smooth.  Spread in the prepared tin, smoothing the top.

Bake for 35 to 40 minutes, until well risen and the top springs back when lightly touched.  Leave in the tin to cool for 10 minutes before turning out onto a wire rack to cool completely before frosting.

To make the frosting, place the chocolate, butter and milk in a bowl set over a saucepan of simmering water.  Don't let the bottom of the bowl touch the water.  Heat and stir until the choclate has melted.  Remove the bowl from the saucepan and sift in the icing sugar.  Beat until smooth and creamy.  Spread over the top of the cake.  Sift with more cocoa powder.  Cut into squares to serve.