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Preheat the oven to 180 C (350 F) and butter and line a 9 x 13 inch
tray with baking paper.
Roughly chop the Kit Kats into 1/2 inch chunks and set aside.
Cube the butter and put it in a small saucepan. Melt over a low
heat. Remove from the heat and add the chocolate, stirring well to
melt it. If the chocolate doesn’t melt completely, return to the heat
for another 10 seconds or so. Set aside.
Using an electric mixer, whisk the eggs, sugar, salt, coffee and
vanilla on a high speed until it reaches the ribbon stage – until it is
thick, pale, and falls from the beaters in a ribbon that folds onto
itself and slowly dissolves on the surface.
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Fold the chocolate mixture into the egg mixture until incorporated.
Quickly but gently fold in the flour, until just combined.
Pour half the batter into the prepared pan and spread out with a
spatula. Scatter the chopped Kit Kat bars over the top. Pour the
remaining batter over the chocolate chunks. Smooth out the top
with a spatula.
Bake for about 20 minutes, until the top is lightly cracked and soft
to the touch.
Allow to cool completely before cutting into squares. Makes 20
brownies.
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