Step 1

Heat oven to 180°c or 160°C fan-forced. Line a 20cm square pan with baking paper and set aside.

Step 2

In a medium bowl, sift together flour, cocoa powder and baking powder. Place chocolate, espresso and butter into bowl, place bowl over small saucepan one third filled with water and bring to gentle simmer.  Melt and set aside to cool slightly.

Step 3

While chocolate is melting whisk eggs, vanilla and sour cream together.  Mix egg and chocolate mixtures together with sugar and fold through dry ingredients until just combined (if you over mix it, the brownies will be crumbly).

Step 4

Pour into pan and bake for 14-16 mins until just set. It may look uncooked to your practised baking eye, but it will continue to cook in the pan while cooling.

Step 5

Cool brownies completely in the pan and store in an airtight container before you eat them all at once!