Instructions

Melt together butter and dark chocolate.

Whisk the eggs, sugar and vanilla until light and airy.

Mix the melted chocolate mixture into the whisked egg mixture.

Sift together flour, cocoa, salt and instant espresso powder.

Fold the dry ingredients into the wet ingredients, being careful not to over-mix.

Fold in the chocolate and nuts then transfer to a greased square baking tin

Bake for 25 – 35 minutes.

Leave to cool in the tin for 5 minutes, then remove from the tin and cool on a cooling rack until completely cool.

Spread with Nutella, if using, then cut into 16 portions.