Cappuccino brownies

• 2 large eggs
• 400 g castor sugar
• 200 g butter, melted
• 5 ml (1 tsp) vanilla extract
• 135 g cake flour
• 65 g cocoa
• 200 g Cappuccino Romany Creams

Chocolate icing

• 160 g icing sugar
• 30 ml (2 tbsp) cocoa
• 5 ml (1 tsp) butter, melted
• 2.5 ml (½ tsp) coffee granules
• 45 ml (3 tbsp) boiling water

1.) Preheat the oven to 170ºC. Grease a 20cm square baking tin and line the base with baking paper.

2.) Beat the eggs and sugar together for a few minutes, until pale and fluffy. Beat in the butter and vanilla.

3.) Sift in the flour and cocoa and fold into the mixture. Put four Romany Creams to one side, you will be using these to decorate the brownies later. Cut the remaining biscuits into quarters and stir them into the brownie mixture.

4.) Tip the brownie mixture into the prepared tin. Bake for 25 minutes but keep an eye on the brownies towards the end. They should be set on top with a thin crust, but be a bit soft in the middle. Set the brownies aside until they are completely cool and have set.

5.) To prepare the icing, sift the icing sugar and cocoa into a small bowl. Add the butter. Dissolve the coffee in the water and add this to the bowl. Stir until you have a smooth icing, it should be quite thick but still spreadable. Add more or less water if necessary.

6.) Place the four Romany Creams you set aside earlier into a small ziplock bag. Use a rolling pin to crush them up gently. Spread the icing over the cooled brownie slab. Sprinkle immediately with biscuit crumbs, then cut into squares.