115g butter. 100g plain chocolate roughly chopped. 2 eggs. ¼ cup light brown sugar. 2 teaspoon vanilla essence. ½ cup flour ¼ cup cocoa powder 40 g pecan or walnuts roughly chopped.
Preheat oven to 200'C. Grease and line base of a 18cm shallow tin. Put butter and chocolate over double boiler in gently simmering water until melted leave mixture to cool slightly. Put eggs,sugar and vanilla in a mixing bowl and beat together until mixture begins to turn frothy stir in chocolate mixture until combined. Sift flour and cocoa powder in a bowl and scatter in nuts. Stir together then turn mixture into the baking tin and level the surface. Bake for 18-20 minutues until crust feels dry (its better to slightly under-cook brownies as they lose their gooeyness when they are over-baked).
Leave in tin for 10 minutues when cool cut the cake into 25 squares