These brownies recipe are sure to become a winter favourite in your home; full of rich, chocolate flavour, and quick and easy to make. Serve them warm, with a scoop of Cortina Vanilla Ice Cream and a drizzle of chocolate sauce.
Preheat oven to 180°C. Preheat oven to 180°C. Grease a 9×13-inch (23×33-cm) baking pan, then line with parchment paper. Grease the parchment.
Combine the chopped chocolate, ¼ cup of cocoa powder, and coffee powder in a medium bowl and set aside.
Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
Combine the white sugar, brown sugar, vanilla essence, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes (this is essential to add air to the batter).
With the mixer on, pour in the slightly cooled chocolate and butter mixture slowly and blend until smooth.
Sift in the flour and remaining cocoa powder, and the chopped pecan nuts (if using). Use a rubber spatula to gently fold until just combined.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
Remove the baking pan from the oven, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly.
Return the pan to the oven and bake for a further 25 minutes. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
Set the brownies on a cooling rack and cool until set in the pan. Remove from pan and cut into 24 bars. Serve immediately topped with Cortina Vanilla Ice Cream.