Ingredients
Plain/All-purpose Flour 150 g
Caster Sugar 250 g
Unsalted Butter (Room Temperature) 175 g
Eggs (Beaten, Room Temperature) 3
Vanilla extract 1 TSP
Dark chocolate (chopped) 250g
Walnut pieces 50g
Cashew nuts 50g
Salt A pinch
Icing sugar for dusting -
Method
Preheat the oven to 180°c.
Use a little butter to grease a 23 cm square shallow cake tin and then line it with baking parchment.
Put the walnuts or pecans on a baking tray and put them in the preheated oven. Roast for 3-4 minutes. Remove them from oven and leave them to cool.
Put the butter and chocolate in a heatproof bowl over a pan of simmering water. Stirring constantly until it has melted, then leave to cool slightly.
Put the sugar and eggs in a mixing bowl.
Beat until pale and thick.
Add the vanilla and chocolate mixture stirring vigorously. Sift the flour and salt into the mixing bowl and fold in using large spatula.
Add the roasted nuts and stir to combine.
Pour the mixture into the prepared tin.
Bake for 35 minutes.
Leave it to cool.
Cut into squares and lightly dust with icing sugar before serving.
