Serves: 16-20
  • 110 grams dark cooking chocolate
  • 50 grams unsalted butter, cut into small pieces
  • 75 grams plain flour
  • ½ teaspoon baking powder
  • 2 eggs
  • 125 grams caster sugar
  • 1 teaspoon vanilla extract
  • 50 grams pecans or walnuts, roughly chopped
  1. Preheat oven to 180 degrees Celsius. Grease a 20 cm square baking tin and line with baking paper.
  2. Break the chocolate into pieces, place in a heatproof bowl and melt the chocolate over a pan of boiling water.
  3. When cooled a little, add the butter. Stir until the butter has melted and blended with the chocolate.
  4. Sift the flour with the baking powder.
  5. Beat the eggs together with the sugar and vanilla until fluffy and blend in the chocolate and butter mixture.
  6. Fold in the flour and then the roughly chopped nuts.
  7. Pour into the tin and bake for 20 - 25 minutes or until set around the edges but still springy in the middle .
  8. Allow to cool, then cut into squares. They will turn fudgey as they cool.
Recipe by Villiers Brown at