Chocolate, pecan & mocha brownies

Preheat the oven to 180 degrees C, gas mark 4. Line a 20cm square tin with baking parchment.

Place the butter and chocolate in a heatproof bowl and set over a pan of simmering water until melted. Set aside to cool a little. Meanwhile, put the coffee in a small bowl and add 2 tbsp boiling water. Stir to dissolve the coffee, then mix into the chocolate mixture.

Using a balloon whisk, beat together the eggs and sugar until combined. Beat in the coffee and chocolate mixture.

Mix the cocoa powder and flour together, then fold into the chocolate mixture and gently stir. Finally, mix in the pecans then pour into the tin and bake for 25 minutes until just set but still squidgy in the centre. Leave to cool completely in the tin then lift out and cut into squares.