14 ounces of demerara sugar or organic brown cane sugar.
8 ounces of melted butter or marge
few drops of vanilla essence
8 ounces of self raising (patisserie) flour
1 heaped tablespoon cocoa
a large handful of walnut bits (or pecan bits)
a large handful of 70% chocolate chips, the big kind
Pre-heat the oven to 180 C, gas 5.
Put the butter to melt. Put the sugar in a mixing bowl. When the butter is melted, add it to the sugar and mix with a whisk until smooth. Add eggs and vanilla and beat until incorporated. Remove whisk. Sift in flour and cocoa. Throw in chocolate chips and walnut pieces on top of the flour. Fold in. Pour the mixture into a rectangular tin about 30cm by 20cm — a yokki tin. Bake in centre of oven for 30 minutes, it’s done when firm. Cool in tin, then cut into squares and store. Do not eat when hot enough to burn your mouth.
(Couple of things. It really is worth it to use demerara for this. Really. And you need to use nuts, to get the texture right. They conduct heat in the way that chocolate chips don’t, and there’s some chemistry going on here which makes it come out moist and delicious with the nuts and kind of dry without. So, nuts. Also, this is so much easier than fiddling with melting chocolate, and it really comes out just as good.)