Combine sugar butter cocoa and coffee in saucepan and heat gently till butter has melted. Remove from heat and allow to cool for 5mins. Beat in eggs one at a time until mixture is smooth. Add vanilla extract. Fold in the flour and pecan nuts. Spoon into large rectangular casserole dish and bake st 180C for 25-30mins till skewer comes clean.
Heat 150 g chocolate in a double boiler or micro and add a third cup of cream or more to get a smooth ganache to pour over the brownie, once baked;) or as in pic spread over halaal chocolate mousse and top with diddle daddle or caramel popcorn to in rows for easy cutting..
INFO & TIPS
Key to this recipe is not to overbeat, you want a dense cake and not a normal sponge cake. So beat the egg for a short while, and when pouring into the dish to bake, the batter should be very sticky and stick to your spoon as you spread it.