25 g (1 oz) pecan nuts, chopped, plus 16 pecan halves to decorate
4 shop-bought chocolate brownies, cut into quarters
Place the butter, icing sugar and milk in a large bowl and beat together with a hand-held electric whisk until light and fluffy. Add the coffee essence and beat until evenly combined. Fold in the chopped pecans.
Carefully spread the buttercream on to the brownie squares and top each with a pecan half.