TIP: Brownies can be made up to four days ahead. Store in an airtight container in the fridge. You can cut brownie into any sized-pieces you prefer.
Ingredients
Method
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Dissolve coffee in 1 tblsp boiling water. Place in a large heatproof bowl with chocolate and butter. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat. Whisk in sifted cocoa. Cool slightly. Whisk in sugar, then eggs.
Sift flours over chocolate mixture. Stir until combined. Fold in Tim Tams. Spoon into prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for about 45 to 50 minutes, or until a skewer inserted into the centre comes out clean. Cool completely in pan.
To make ganache, melt chocolate and cream in a heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Cool slightly.
Lift brownie out of pan. Cut into pieces. Spoon ganache over each piece. Cut extra Tim Tams diagonally in half. Place on top of ganache.
