Espresso chocolate brownies

Makes 12 squares

• 1 cup butter
• ¼ cup milk powder
• ½ cup cocoa
• 3 Tbsp espresso coffee (can be powder as well)
• ½ cup chocolate with nuts (nuts are optional)
• 170ml vegetable oil
• 3 large eggs
• 1 cup brown sugar
• ¾ cup icing sugar
• ½ tsp vanilla essence
• ½ cup flour
• ¼ tsp salt
• 1 cup chocolate chips
• 1/3 cup of walnuts (optional)

1. Line a 20cm x 20cm baking dish with parchment paper and preheat the oven to 180°C.
2. On a low heat, melt the butter. Once the butter becomes foamy, add the dry milk powder and stir until the mixture turns brown. Remove from the heat.
3. Add the vegetable oil, cocoa, espresso coffee and ½ cup chocolate with nuts to the butter mixture. The residual heat should melt the chocolate. Set aside to cool.
4. In a separate bowl mix the eggs, brown sugar, icing sugar and vanilla essence. Combine until the sugar is dissolved.
5. Combine the butter and egg mixtures together. If your butter mixture is still warm, pour the egg mixture into the butter mixture in a thin stream, ensuring that you continuously stir the mixture.
6. Add the flour, salt, chocolate chips and walnuts to the batter and mix well.
7. Pour the batter into the prepared baking dish.
8. Bake for 25 to 30 minutes, depending on the thickness of your brownies. Check that your brownies are cooked by inserting a toothpick into the centre of the dish; if it comes out clean, the brownies are cooked.
9. Serve with cream or ice cream and fresh fruit.