The brown sugar adds an extra caramel flavour but it is perfectly fine to substitute white sugar.
200g dark chocolate
125g brown sugar
125g castor sugar
1 short black (30ml)
1 tsp salt
100g plain flour
1. Pre-heat oven to 170C. Melt chocolate and butter in a bowl over gently simmering water. Stir to combine and only heat until just melted. Beat eggs and sugars together, incorporating as little air as possible. Stir in chocolate, coffee, salt and flour.
2. Fold through hazelnuts and pour into a lined and greased 30cm x 15cm tin. Bake for about 50 minutes or until just cooked and a little gooey in the centre.
3. Allow to cool and turn out onto a board. Cut into squares and serve with coffee.