225g Dark Chocolate
225g Salted Butter
2 Eggs
2 Egg Yolks
200g Light Brown Soft Sugar
170g Plain Flour
1/2 Teaspoon Baking Powder
A Pinch of Salt
110g Brazil Nuts
Preheat oven to 160C
First things first, set aside a couple of hours to chop the Brazil nuts if you haven't managed to buy them ready chopped (highly recommended!). No really.
Put the butter and dark chocolate (broken up into pieces) into a smallish bowl and place it on a saucepan containing water. Slowly melt the mixture until it is lump free.
Meanwhile, in another bowl, mix the eggs, yolks and sugar together with a fork until it resembles a smooth caramel. This won't take long at all.
Once the chocolate/butter mix is melted, pour it into the sugar/eggs and stir it in. Don't go crazy here as it can go sticky if you're not careful, just stir and fold until it's mixed together.
Sieve in the flour and baking powder and mix, then add the painstaking chopped Brazil nuts.
Once mixed pour into your greased baking tin or silicon square (my choice) and cook for 20 minutes.
Do not 'give it a bit longer' as you're likely to overbake it and it will be dry and dull.
Leave to cool for about three hours before cutting into it, otherwise you risk calamity as the mixture will not be 'solid' until it is properly cooled.
For maximum bloat, serve warm with salted caramel ice cream.
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