INGREDIENTS | 25 PCS

125g Unsalted Butter, softened
100g Dark Chocolate
275g Caster Sugar
1 tsp Vanilla Extract
2 Large Eggs, lightly beaten
85g Plain Flour
2 tbsp Unsweetened Cocoa Powder
100 g Walnut, roughly chopped
50g Dark Chocolate, roughly chopped

PREPARATION
1) Break the chocolate into pieces and put it in a heatproof bowl. Set the bowl over a pan of steaming water to melt the chocolate, stirring frequently. Do not let the base of the bowl touch the water.
2) Beat butter in a large mixing bowl until soft and creamy, using either a wooden spoon or a hand-held electric mixer. Add sugar and vanilla extract, continue beating until the mixture is soft and fluffy. Gradually beat in the eggs and the melted chocolate.
3) Sift the flour and cocoa directly onto the mixture and stir in. When thoroughly combined, add the nuts and the chopped chocolate.
4) Preheat oven to 180°C. Butter a square baking pan (23cm) and line with parchment paper. Transfer the mixture to the tin. Spread evenly and level the surface. Bake for about 25-30mins until a skewer inserted in the centre comes out just clean.
5) Remove the tin from the oven and leave to cool until just warm before removing and cutting into 25 pieces. Best eaten warm.

Credits to Chef Haziqah (SSA Culinary Institute).
Recipe prepared with Ariston Oven FI7 891 SP IX A AUS, FI5 854 P IX A AUS (and) Induction Hob NIG 720 BS.