Melt the butter and chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). Mix in the instant coffee powder. Remove from the heat.

Lightly whisk together the flour, cocoa powder, baking powder and salt to mix. Quickly stir in the flour mixture, the whisked eggs, sugar, and vanilla until just combined.

Pour the batter into a parchment lined and greased 8” x 8” baking tin. Bake it at 180C (350F) for about 30 minutes or till done. A skewer inserted in the centre should come out with moist crumbs sticking to it (not uncooked batter). Do not over bake or the texture of the brownies will suffer.

Let it cool completely.

Cut the cooled brownie cake into 12 triangular tree-shaped wedges.

Mix the icing sugar with a tsp or two of water to make a thick icing that is runny. Put it into a plastic icing bag and cut a small hole at the bottom. Pipe over the brownie triangles in a zigzag pattern.

Lightly scatter the sprinkles over the icing and place a red or green chocolate button on the top pf each brownie tree. Insert a chocolate cigarette/ pretzel stick or chocolate finger at the base of each tree to create a tree trunk.

Let the icing to set well before serving.