Dark Chocolate and Espresso Brownie

Preparation

• 1
  Preheat the oven to 170°C, Line a tray 22cm x 33cm with baking paper.
• 2
  Melt the butter with sugars, stir and dissolve, pour into a bowl stand aside and cool.
• 3
  Whisk in eggs, vanilla and fold through the sifted almond meal, tapioca, cocoa, wattleseed, baking powder and salt. Stir until the batter is smooth
• 4
  Stir in the <strong>NESTLÉ DOCELLO Chocettes Dark Compound Chocolate or Bits</strong>
• 5
  Bake for 25 to 30 minutes, to leave it a little fudgy. Cool on a wire rack.
• 6
  <strong>For the Espresso Ganache:</strong> In a small saucepan dissolve the espresso and <strong>MAGGI Coconut Milk Powder</strong>. Bring it to the boil, add the <strong>NESTLÉ DOCELLO Calypso Dark Compound Chocolate,</strong> remove from heat and stir until free of lumps. Cool and stand aside.
• 7
  Top brownie with Espresso Ganache, cut and serve with your garnish preference.