This squidgy brownie is quick to make and ideal for the family. It's not too rich, yet has plenty of chocolate flavour.

Ingredients

• 150 grams milk or dark chocolate, chopped
• 150 grams butter, softened
• 1 cup caster sugar
• 2 eggs
• 1 teaspoon vanilla essence
• ¾ cup flour, sifted
• 2 tablespoons cocoa
• ½ cup hazelnuts, pecans or walnuts, toasted and chopped
• ¼ cup milk

Method

1. Preheat the oven to 160ºC. Grease and line a 20cm square cake tin.
2. Heat the chocolate in the microwave on high power (100%) for 1½ minutes or until melted. Cool.
3. Beat the butter and sugar until very light and creamy. Add the eggs one at a time, beating well after each addition. Beat in the cooled chocolate and vanilla.
4. Carefully fold in the sifted flour and cocoa and the nuts alternately with the milk.
5. Transfer the batter into the prepared cake tin.
6. Bake in the preheated oven for 30-40 minutes until a skewer inserted into the centre of the brownie comes out almost clean. The centre should still be a little cakey.
7. Cool in the tin on a cake rack for 1 hour before turning out and cutting into squares. Dust with icing sugar, if wished. Keep in an airtight container.