Preheat oven to 180oC (160oC fan bake). Line an 18cm x 28cm slice tin with baking paper.
In a large microwave proof bowl, melt the butter.
Whisk in the coffee and brown sugar.
Stir in all the remaining ingredients. Press into the prepared slice tin.
Bake for 25 minutes or until golden. Cool in the tin.
Topping - in a microwave proof bowl, melt the chocolate and oil together for 1 minute, stir, then microwave in 30 second intervals until the chocolate is smooth and melted.
Pour the chocolate over the slice and leave to set before cutting into squares.
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