This recipe is adapted from Minty'skitchen .
170 gm dark chocolate , chopped
8gm cocoa powder
2 gm instant coffee granules
130 gm butter
175 gm caster sugar
1/2 tsp vanilla extract
3/4 tsp salt
95 gm plain flour
85 gm pecans, chopped( I omitted )
100 gm nutella
Preheat oven to 180 deg C. Line a 8 inch pan with baking paper.
Melt the chocolate, cocoa powder, coffee granules and butter in a bowl set over a saucepan of simmering water, stirring until smooth.
Remove bowl from heat and let cool for a few minutes.
Add in sugar and vanilla extract, stir to combine.
Add in eggs, one at a time, mixing well after each addition.
Add in salt and flour and stir until well combined.
Fold in pecans.
Pour batter into prepared pan and use a spatula to spread evenly.
Drop spoonfuls of Nutella onto the batter, about 4 cm apart, then use a toothpick to swirl the Nutella into the batter.
Bake for about 30 minutes, or until the edges appeared crispy but a skewer inserted into the centre comes out with moist crumbs.
Remove pan from the oven and let cool completely on a wire rack before cutting.
Brownies can be stored in an airtight container at room temperature for several days or in the fridge for a week.