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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 180°C. Brush a square 19cm (base measurement) slab pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang.
Step 2
Combine the dark chocolate, instant coffee, water and pro-activ spread in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and stir in the sugar. Set aside for 10 minutes to cool.
Step 3
Add egg, combined sifted flours and cocoa powder, and stir until combined. Fold in the choc bits. Spoon into the prepared pan and smooth the surface.
Step 4
Bake in preheated oven for 20 minutes or until a skewer inserted into the centre comes out slightly sticky. Set aside in the pan for 20 minutes to cool completely and set.
Step 5
Dust with combined icing sugar and extra cocoa powder. Cut into 16 pieces to serve.
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