Serves 8 - 9

For the Mochachino lover in your life. You can leave out the nuts if you wish.

120g unsalted butter, plus extra for buttering the pan (1/2 cup)

115g plain chocolate (4 ounces)

2 TBS extra strong black coffee

250g golden caster sugar (1 1/3 cups)

1/2 tsp ground cinnamon

3 large free range eggs, beaten

85g plain flour (1/2 cup + 2 TBS)

55g milk chocolate chips (1/4 cup)

55g toasted walnuts or pecans (1/2 cup) (optional)

Plus more to decorate

100ml double cream (3 1/2  fluid ounces)

85g white chocolate (3 ounces)

1 TBS strong black coffee

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter and line a 9 inch square baking tin.  (I like to leave an overhang to lift the brownies out with once they have cooled. Makes it easier to cut them.)

 

Melt the chocolate, coffee and butter together in a saucepan over low heat, stirring, just until the mixture has all melted and is smooth.  Cool slightly.

Whisk in the sugar, cinnamon and eggs, one at a time.  Beat in the flour, chocolate chips and walnuts/pecans if using.  Pour into the prepared pan.

Bake in the preheated oven for 30 to 35 minutes, just until firm, but still moist. Cool completely in the pan on a wire rack.  Lift out and cut into squares for serving.

To make the sauce, put all ingredients in a small saucepan, and place over low heat. Stir occasionally until melted and smooth.

Place the brownies onto individual serving plates and spoon the warm sauce over top. Sprinkle with additional toasted nuts, if using, and serve immediately.