For those of you who can't always have your favourite coffee shop near your picnic location, these mocha brownies are the next best thing. Instant espresso gives these moist brownies a delicious mocha flavour. You can make these brownies a few days ahead and store them in an airtight container until picnic day - just don't eat them all!

Preheat oven to 350°F (180°C).
Grease a 9x13-inch baking pan.

In a bowl set over but not touching barely simmering water in a pan, combine the butter and chocolate and stir with a wooden spoon until melted. Let cool.

In a small bowl, dissolve the espresso in the boiling water. Add to the cooled chocolate, then add the granulated sugar, eggs and vanilla and stir to mix well. In another small bowl, combine the flour, baking powder, and salt. Fold into the chocolate mixture until just incorporated. Pour the batter into the prepared pan.

Bake until a wooden toothpick inserted into the center comes out slightly fudgy, 25-30 minutes. When completely cooled, dust brownies with icing sugar. They may then be cut into 2-inch squares and stored in a sealed container until picnic time.

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