75 g (3 ounces) dark chocolate (at least 70% cocoa solids)
75 g (3 ounces) butter
2 large eggs, beaten
225 g (8oz) granulated sugar
75 g (3 ounces) self raising flour
150 g (5 ounces) mixed Brazil and pecan nuts
1 teaspoon vanilla extract
You will need a buttered baking tin measuring 7in x 11in lined with baking parchment. Preheat the oven to 180C (gas mark 4, 350F). Toast the nuts lightly and then chop them roughly. Meanwhile in a large bowl, put the chocolate and butter. put this over a saucepan of simmering water. When the chocolate has melted, beat until smooth, then fold the other ingredients in. Spread the mixture over the prepared tin and bake on the central shelf until the edges are firm but the center is still moist and moves slightly when the tin is shaken. Remove from oven and cool for 10 minutes. Cut into squares or rectangles, then leave in the tin to cool.