Preparation time: 35 mins
Oven cooking time: approx. 25 mins
Made with a rectangular spring form tin of approx. 23 cm, lined with baking paper, greased around the edges
- Melt the butter and chocolate in a saucepan over a low heat. Remove the pan from the heat, add the sugar.
- Add the eggs and salt to the mixture. Dissolve the instant coffee in the hot water and add to the mix, followed by the cashew nuts and the flour. Pour the mixture into the prepared springform tin.
- Cook for approx. 25 mins on the lower shelf of an oven preheated to 180 °C. The brownies should still be moist in the middle. Remove the brownies from the oven, leave them to cool a little, remove the sides of the tin, cut into squares while the brownies are still warm, slide on to a cooling rack covered in baking paper, leave to cool. Take the brownies off the baking paper, put them on the cooling rack, place the rack on some baking paper.
- Thoroughly mix the icing sugar and espresso, pour over the brownies, decorate with the chocolate-covered beans.
TIP: Can be kept for approx. 1 week in the refrigerator, wrapped in cling film.