- 250g unsalted butter
- 125g chocolate, chopped
- 2 cups caster sugar
- 4 eggs
- 1 teaspoon vanilla essence
- 1 cup plain flour
- 1/4 cup cocoa
- 125g pecan nuts, chopped (Michelle leaves these out)
- Preheat oven to 180C
- Lightly grease and line a 180 x 280 cm shallow cake pan
- Heat butter and chocolate in a saucepan over low heat, stirring with a wooden spoon.
- Remove from heat and stir in sugar.
- Beat in eggs one at a time.
- Stir in vanilla.
- Sift in dry ingredients and mix until thoroughly blended.
- Stir in pecan nuts.
- Pour into prepared pan and bake for 35 - 40 minutes.
- Allow to cool completely in pan.
- Cut into rectangles.
Page last updated: 04 Jul, 2024
