Ingredients:

225g dark chocolate

3 eggs, beaten

225g butter  

150g ground walnuts

2 teaspoons vanilla extract

100g chopped walnuts

200g caster sugar

 

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Method:

Preheat the oven to 170C. Melt the chocolate and butter gently over a low heat.

Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.

Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin.

Bake in the oven for 25 – 30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully into 16 squidgy squares

 

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