Step 1

Preheat the oven to 176°C |350ºF. Melt the chocolate and butter in a microwave safe bowl in 30 second increments, stirring between each break, until completely melted and glossy. Alternatively, melt gently in a heavy-based saucepan over low heat.

Step 2

Once melted, mix in the vanilla and sweetener (or sugar) and allow to cool.

Step 3

Whisk the eggs into the bowl (or pan) along with the hazelnut meal. Pour out into a 9-inch baking tin lined with baking (or parchment) paper.

Step 4

Bake in the oven for 35-40 minutes, or until the top has set but the centre is still gooey. Allow to cool completely before cutting into 16 square (these are very delicate when warm).

Step 5

Break the chocolate up into a microwave safe bowl along with the cream and coffee powder and melt again in the microwave in 30 second increments, stirring between, until completely melted. (Alternatively, use a heavy-based saucepan and melt all ingredients together over low heat.)

Step 6

Stir well and pour into a jug to serve with the brownies.