200g good quality dark chocolate, broken into pieces
4 extra large eggs
200g caster sugar
60ml (4tbsp) cocoa powder
100g pecan nuts, chopped
100g white chocolate, chopped into small blocks
Place the butter and dark chocolate in a heatproof glass bowl. Place over a pan of gently simmering water. Don’t let the water touch the base of the bowl. Allow to melt and stir from time to time. Using an electric mixer beat the eggs and sugar together until light in colour and foamy. With the machine running add the melted butter and chocolate mixture.
Sift in the flour and cocoa powder. Mix through gently and fold through the nuts and white chocolate. Pour into a 24 x 34cm baking tin lined with bake paper. Bake in a preheated oven of 180 degrees C for 30-40 minutes. They are best a little squidgy than dried out.
Cool in the pan for 10 minutes then cut into squares and dust lightly with icing sugar.