Pre-heat the oven to 170°C (325ºF) and prepare a square/rectangle baking tin (mine was 10 x 7 inches) by lining it with grease-proof paper or by greasing.

Slowly heat the chocolate and butter in a pan until just melted. Dissolve the coffee in the hot water and add to the chocolate/butter. Leave to cool for about 10 minutes.

In a large bowl, whisk the sugar with the eggs, then add in the cooled chocolate mixture.

Sift the vanilla sugar, flour and cocoa and stir into the wet ingredients until well combined.

Pour into the tin and bake for around 30 minutes (until an inserted skewer comes out clean). Remove from the oven and allow to cool for a short while and then sprinkle with the chopped chocolates (if using). You don't want the brownie to be so hot that the chocolate instantly melts, but it is nice when it starts loosen up enough to stick to the brownie.

Allow the brownie to cool completely and then drizzle with melted chocolate and caramel. Leave the brownie to set completely - if you have the time, leave it in the fridge overnight (it makes it so much easier to cut and I believe enhances the flavours). If you do refrigerate overnight, just take out of the fridge an hour before serving and cut into small squares.

Now then, which would be your favourite ice-cream to serve with this?! Mmm....Enjoy!