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1
Grease a 9-inch square pan; line with parchment paper so that there is an approx 2 inch overhang on all sides.
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2
Preheat oven to 350.
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3
Break the 3 1/2 oz chocolate into pieces and put in a heatproof bowl.
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4
Set the bowl over a pan of steaming water and melt the chocolate gently, stirring frequently.
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5
Do not let the base of the bowl touch the water; remove the bowl from the pan and set aside until needed.
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6
Put the butter in a large mixing bowl and use a hand-held electric mixer to beat until soft and creamy.
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7
Add in the sugar and vanilla extract and continue beating until the mixture is soft and fluffy.
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8
Gradually beat in the eggs; then beat in the melted chocolate.
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9
Sift the flour and cocoa directly onto the mixture and stir inches.
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10
When thoroughly combined add the nuts and the chopped chocolate and stir inches.
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11
Transfer the mixture to the prepared pan, spread evenly, and level the surface.
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12
Bake for 25-30 minutes until a skewer inserted in the center comes out just clean.
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13
Remove pan from oven.
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14
Leave to cool in pan until just warm before removing and cutting into 20 pieces.
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15
Best eaten warm.
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16
Once cold, store in an airtight container and eat within 5 days.
