225g 70% dark chocolate, chopped
1 teaspoon instant espresso powder
1/2t salt *see note*
3/4C caster sugar
1/4C light brown sugar
1 1/2 teaspoons vanilla extract
1/2C plain flour
1/2C roasted cashew nuts
NOTE *I used raw, unsalted cashew nuts that I roasted myself. If you're using already roasted & salted nuts, leave out the extra salt or cut back to 1/4t*
1. Preheat oven to 180°C.
2. Line a 20 x 20 cm baking tin with baking paper.
5. Add the vanilla.