11⁄2 tblsps instant coffee granules
200g dark cooking chocolate, chopped
150g unsalted butter, chopped
1 cup caster sugar
3 eggs, lightly beaten
1⁄2 cup plain flour
1⁄4 cup self-raising flour
1⁄4 cup cocoa powder
Vanilla ice-cream, to serve
250g block cream cheese, chopped, at room temperature
1/3 cup Nestle Coffee & Milk (see tip)
Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 4cm above pan edges.
Dissolve coffee in 2 tblsps boiling water.
Combine chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Stir in coffee mixture. Remove from heat.
Stir sugar into chocolate mixture. Add eggs, and combined sifted flours and cocoa. Stir until combined. Pour into prepared pan. Spread evenly.
To make topping, beat cream cheese in a medium bowl with a hand-held electric mixer until smooth. Add the Coffee & Milk and beat until combined. Pour topping over brownie layer in pan. Using a flat-bladed knife, swirl mixtures together to create a marble effect.
Cook in a moderately slow oven (160C) for 40 to 45 minutes, or until just firm to touch. Remove from oven. Cool in pan for 1 hour.
Lift brownie from pan. Cut into squares. Serve warm or at room temperature with ice-cream.