Ingredients

375g chocolate (1 pkt dark chocolate melts)
200g butter
1 1/2 cups CSR icing Sugar
2 tsp vanilla essence
3 eggs
2 cups flour
1 cup nuts optional (walnuts, pecans etc.)

Method

Melt the chocolate and butter over low heat or in the microwave. Remove from heat, adding the icing sugar and mix well. Add vanilla essence and eggs one at a time, stirring well to mix.

Lastly, add flour and optional nuts. Mixture will be wet and elastic in consistency. Pour into a baking paper lined sponge roll tin 20x30 cm. Bake at 180°C for 30 to 35 minutes.

Leave in the tin to cool. When completely cold, lift out and cut into squares. Dust with icing sugar to serve.

This recipe is courtesy of CSR Sugar