160 g Woolworths Salted Butter
250 g Woolworths Sugar
75 g Woolworths Usweetened Cocoa powder, extra for garnishing
2 free range eggs
2t Woolworths Vanilla Extract
1T Woolworths Espresso Instant Coffee
60 g Woolworths Cake Flour
1T cornflour
1t salt
2 x 100 g slabs Lindt Excellence Mild 70% Cocoa Dark Chocolate, cut into chunks
125 g Woolworths Chuckles ® Malted Puffs in Milk Chocolate
100 g Woolworths Roasted & Salted Almonds, toasted

1 Preheat the oven to 180°C. 
2 Melt the butter in a large, microwave-proof bowl, cooking in 30-second bursts and stirring in between, until the butter is melted but not simmering or bubbling. 
3 Add the sugar and begin mixing by using a whisk. Once the mixture just begins to lighten in colour, add the cocoa and whisk through. Whisk one egg into the mixture at a time, then add the vanilla and coffee powder, mixing through before gently folding in the flour, cornflour and salt, ensuring that no lumps of flour are present after combining. 
4 Fold the roughly chopped chocolate through the batter and transfer it into a baking tray coated with non-stick kitchen spray. 
5 Top with the Chuckles ® and almonds and bake for 25 minutes or until the outside has formed a crust with the edges being a little firm. The centre should be soft with large crumbs sticking to a cake tester when testing. 
6 Remove the tray from the oven and cool completely before carefully removing the brownie from the tray and cutting it into portions, or cut and serve from the tray. 
7 Finish with a light dusting of cocoa before serving.

SHOP THE RECIPE