Cappuccino Brownies - cooking recipe

Ingredients

Brownie
8 ounces butter, softened (225g)
8 ounces self-rising flour (225g)
1 teaspoon baking powder
1 teaspoon cocoa powder
8 ounces golden caster sugar (225g)
4 eggs, beaten
3 tablespoons instant coffee granules
2 tablespoons hot water
White Chocolate Frosting
4 ounces white chocolate, broken into pieces (115g)
2 ounces butter, softened (55g)
3 tablespoons milk
6 ounces icing sugar (175g)
cocoa powder, for dusting

Preparation

Preheat oven to 180C/350F/Gas Mark 4. Grease and line the base of a 28x18cm/11x17\" baking tin.
Mix instant coffee and hot water, set aside.
Sift the flour, baking powder, and cocoa into a bowl and add the butter, sugar, eggs, and coffee. Beat well by hand or with an electric mixer until smooth, then spoon into prepared pan, smoothing the top.
Bake for 35-40 mins, or until risen and firm. Leave to cool in the tin for 10 mins, then turn out onto a wire rack and peel off lining paper. Leave to cool completely.
To make frosting, place the chocolate, butter, and milk in a bowl set over a saucepan of simmering water and stir until the chocolate has melted (you may wish to microwave this in 30 second intervals, until the same effect is achieved.) Sift icing sugar into white chocolate mixture, and beat until smooth. Spread over cake. Dust brownies with cocoa powder, then cut into squares.