Step 1

Preheat oven to 190C. Line and grease 18cm x 18cm/20cm x 20cm square pan with baking paper and cooking oil spray/butter.

Step 2

In a saucepan over medium heat, melt butter, brown sugar and dark chocolate till just melted and smooth. Transfer chocolate mixture to a heatproof bowl and allow to cool slightly.

Step 3

Add vanilla and beaten egg mixture to the cooled chocolate mixture and stir well with a spatula (Note: if the chocolate mixture is too hot, the eggs will cook!).

Step 4

Sift flour and cocoa powder into chocolate mixture. Stir in espresso powder. (If adding chocolate chips, walnuts etc - fold in at this step).

Step 5

Pour brownie batter into prepared baking pan. Bake for 17-20 minutes - the time will vary depending on the heat settings on your oven and your preference for a more/less fudgy brownie. A toothpick inserted into the brownie batter should come out with a few moist crumbs still stuck to the toothpick.

Step 6

Allow the brownie to cool on a wire rack in the pan completely before removing and slicing. Store brownies in an airtight container at room temperature for up to 1 week.