These most amazing moist and chocolaty espresso chocolate brownies have a slight coffee taste for a sophisticated version of the beloved treat. Served with vanilla ice-cream and chocolate sauce on top - a stunning dessert for any occasion.

YOU NEED:

• 200g good-quality dark chocolate, broken into pieces
• 125g butter
• 1 cup brown sugar
• 1/3 cup light olive oil
• 3 eggs, lightly beaten
• 2 tablespoons strongly brewed espresso coffee. We recommend to run a short shot of our Mocha Java blend.
• 1/2 cup plain flour
• 1/2 teaspoon baking powder
• 1/4 cup cocoa powder
• 1 litre vanilla ice-cream, to serve

• 200g good-quality dark chocolate, broken into pieces
• 200ml thickened cream

1. Preheat oven to 180°C. Grease a 3cm-deep, 16cm x 25cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
2. Place chocolate and butter in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 minute or until almost melted. Stir with a metal spoon until smooth. Add brown sugar and oil. Stir to combine. Whisk in eggs and coffee.
3. Sift flour, baking powder and cocoa together over chocolate mixture. Using a large metal spoon, gently fold mixture (be careful not to over-mix). Pour into prepared pan. Bake for 40 minutes or until top begins to crack. Remove from oven and set aside for 30 minutes.
4. Make chocolate sauce: Meanwhile, combine chocolate and cream in a microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes or until chocolate is almost melted. Stir until smooth.
5. Cut brownies and place in serving bowls. Top with 1 scoop of ice-cream and drizzle with chocolate sauce. Serve.