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1
Preheat the oven to 350u00b0F. Grease and line an 8-inch square baking pan with parchment paper, extending the paper over 2 opposite sides for handles.
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2
Sift flour, baking powder, salt and cocoa powder into a medium bowl. Beat the eggs in a large bowl with an electric mixer until fluffy. Gradually beat in the granulated sugar, then add the vanilla.
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3
Using a large metal spoon, fold in the flour mixture, then the melted butter and chopped walnuts. Pour into the prepared pan, smoothing the top.
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4
Bake for exactly 15 mins (this ensures a nicely soft center). Cool in pan on a wire rack for 20 mins, or until almost cool.
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5
For the icing, place the brown sugar, milk and butter in a medium, heavy-bottomed saucepan. Bring to a boil, stirring constantly with a wooden spoon. Simmer for 3 mins. Remove from the heat. Stir in the chocolate and peppermint extract, if using.
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6
Stir the icing with the wooden spoon for 1-2 mins, until the fudge begins to thicken. Quickly pour onto the cake and spread with a spatula. It will begin to set immediately. Let stand until the icing is firm, but still warm. Lift the cake onto a cutting board. Cut into small squares.
