Dark Chocolate and MannaBrew Brownies with Cranberry Nougat

1. Preheat the oven to 160°C and grease 12 individual rectangular moulds(8cm x 3 cm) with nonstick cooking spray. 
2. For the brownies, cream the sugar and egg until pale in colour, 3-4 minutes.  
3. Mix in the melted butter, oil and vanilla essence. 
4. In a separate bowl, sieve the flour, cocoa powder, mesquite flour and salt together. 
5. Fold the flour mixture into the egg mixture. 
6. Fill the moulds halfway with the batter and bake, 15 minutes.  
7. Remove the brownies from the oven and allow to cool in the moulds.  
8. Slice the nougat to fit each mould (about 15g each) and place a slice of nougat on top of each brownie while still warm.  
9. For the ganache, heat the brewed MannaBrew in a saucepan until warm. 
10. Pour the warm MannaBrew espresso over the chopped chocolate and stir until melted.  
11. Remove the nougat-topped brownies from the moulds and dip the top of each into the ganache. Refrigerate until set, 20 minutes.  
12. To serve, drizzle melted chocolate over each brownie. 

TIP: To save time, the ganache can easily be replaced with just a chocolate drizzle instead.