It was however moist, dense, chocolatey and well coffee flavoured (I don't think coffee-ey works as a word or a concept). I do like coffee-chocolate and so, it seems, do my work colleagues. (And it is much darker on the inside than it is on top.)
Mocha Brownie
6 oz butter
5 oz unsweetened dark chocolate (70%+ cocoa)
2 c sugar
1 Tb coffee (expresso powder or instant coffee powder/granules)
1 tsp vanilla
4 large eggs
1 c flour
3/4 c choc chips
Line a 15" x 10" tin (about 1" deep) with foil (and leave some overhang to use as handles for getting it out of the tin later) and grease it all very well with a tablespoon of butter.
Then pre-heat your oven to 170-180 degrees C.
Melt the rest of the butter and the chocolate in the microwave (or in a bowl over boiling water). Whisk in the sugar, the coffee and the vanilla. Then add the eggs one at a time and whisk well after each egg.
Toss the choc chips in the flour and then fold both into the liquid mix, stirring until just blended. Pour it into the prepared tin and cook for 20 minutes; the top will be set and the brownie will have started to shrink away from the sides of the tin.
Leave it to cool for 5 minutes before lifting it out onto a rack to cool. Cut into small squares when it is cool.