Ingredients
2 tsps instant coffee granules
200g dark cooking chocolate, chopped
200g unsalted butter, chopped
1/3 cup cocoa powder
1½ cups caster sugar
3 eggs
½ cup plain flour
¼ cup self-raising flour
6 Tim Tams, roughly chopped, plus extra to decorate
GANACHE
200g dark cooking chocolate, chopped
1/3 cup pure cream
Method
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Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
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Dissolve coffee in 1 tblsp boiling water. Place in a large heatproof bowl with chocolate and butter. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat. Whisk in sifted cocoa. Cool slightly. Whisk in sugar, then eggs.
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Sift flours over chocolate mixture. Stir until combined. Fold in Tim Tams. Spoon into prepared pan. Smooth over top.
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Cook in a moderately slow oven (160C) for about 45 to 50 minutes, or until a skewer inserted into the centre comes out clean. Cool completely in pan.
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To make ganache, melt chocolate and cream in a heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Cool slightly.
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Lift brownie out of pan. Cut into pieces. Spoon ganache over each piece. Cut extra Tim Tams diagonally in half. Place on top of ganache.