Average: 3.8 (12 votes)


  • 175 g butter
  • 250 g dark cooking chocolate
  • 1½ cup plain flour
  • 1 cup sugar
  • 2 tsp vanilla essence
  • 3 eggs, beaten
  • 1 cup walnuts or pecans, roughly chopped and/or 1 cup of dark chocolate bits or white chocolate bits.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180C.
In a medium saucepan, melt butter and chocolate over low heat.
Remove saucepan from the heat and leave chocolate to cool slightly — this is important, because if you add the eggs too soon you can end up with scrambled eggs in your chocolate.
Stir in the flour, sugar, vanilla and eggs until well combined. Stir in nuts and/or chocolate bits.
Pour mixture into a greased and lined 20x30-centimetre slice tin.
Bake for about 30 minutes (the middle should feel firm). Leave in tin for 10 minutes before turning out on to a wire rack. When cold, cut into squares. Makes 20.