Step 1: Preheat oven to 180 degrees celsius (160 degrees for fan forced ovens).
Step 2: Grease 19cm square pan, line base and sides with baking paper, extending paper 5cm above two opposing sides of pan.
Step 3: Using electric mixer, beat eggs and sugar in small bowl until thick and creamy.
Step 4: Transfer to a medium bowl.
Step 5: Blend coffee and cocoa with the water and oil in a small bowl until smooth, stir in spread (margarine).
Step 6: Fold cocoa mixture into egg mixture.
Step 7: Fold flour and chock bits and pour into prepared pan.
Step 8: Bake uncovered for about 25 minutes or until brownie is firm to the touch.
Step 9: Stand 30 minutes; turn onto wire rack.
Step 10: Slice and serve dusted with sifted combined cocoa powder and icing sugar and low fat ice cream if desired.
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