Ingredients:
3 tablespoons instant coffee powder
185 g soft butter
150 g brown sugar
3 eggs
140 g flour
1 teaspoon baking powder
2 tablespoons cocoa powder
1 pinch salt
1/4 teaspoon cinnamon
1 teaspoon vanilla powder
200 g pecan nuts ( chopped)
400 g cream cheese
4 tablespoons white sugar
butter, for the form
cocoa or chocolate sprinkles or chocolate, shaving to dust the icing
Directions:
Preheat oven to 200 C (400 F).
Butter your form (20x30cm).
Stir instant coffee powder in a cup of hot water.
Cream butter and brown sugar together.
After this, stir in eggs and coffee.
In another bowl, mix together flour, baking powder, cocoa powder, pecans, salt, vanilla and cinnamon.
Combine both moist and dry mix.
Stir together.
Put batter into greased form and spread so it is even throughout.
Place in oven for approx.
20 minutes to bake.
After baking, allow brownie to cool.
With an electic mixer, mix cream cheese and white sugar together until smooth.
Spread on cooled brownie.
Dust with cocoa or sprinkle with chocolate shavings.
Keep refrigerated when not served.
Servings: 12
Time preparation: 30 min.
Time total: 60 min.