Brownie Recipe

Ingredients:
125g butter, chopped
100g good-quality dark cooking chocolate, chopped
2 teaspoons instant coffee granules
150g brown sugar
185ml water
1 egg, lightly whisked
150g self-raising flour, sifted
½ teaspoon baking powder, sifted
30g cocoa powder, sifted
30g almond meal/ ground almonds

Chocolate ganache
100g good-quality dark chocolate (80% cocoa), chopped
70g whipping cream
50g butter, at room temperature
2-3 tablespoons castor sugar (optional)
Medium-sized paper cups of 3.5cm x 2cm will make 28-30 cupcakes
Large paper cups of 4.5cm x 3cm will make 12-15 cupcakes
50g white chocolate, melted to decorate (optional)
Wilton nozzle # 2 & piping bag
Method:
1. Preheat oven to 170°C. Place cupcake liners onto muffin tins to hold the cupcake liners. If using sturdy liners, just place liners directly on a tray.
2. Place the butter and chocolate in a saucepan over low heat. Cook, stirring, for 2-3 minutes or until butter and chocolate melt and mixture is smooth. Add in coffee granules then turn off heat and stir until coffee granules dissolves. Stir in sugar until mixture cools slightly.
3. Add water and beaten egg.
4. Sift the combined flours and cocoa powder over the chocolate mixture and add the almond meal. Use a balloon whisk to gently fold the flour into the chocolate mixture.
5.Pour the batter into cupcake liners using a jug or a large spoon, filling each cupcake liner up to ¾ full.
6.Bake for 20-25 minutes in a pre-heated oven or until a skewer inserted in the centre comes out clean.
7. Remove from oven and set aside to cool completely.