Chocolate Fudge Brownie

Melt the chocolate and butter over low heat or in the microwave.

Remove from heat, adding the icing sugar and mix well.

Add vanilla essence and eggs one at a time, stirring well to mix.

Add flour and nuts if using. (The mixture should be wet and elastic in consistency.)

Pour into a baking paper lined sponge roll tin 20x30 cm and bake at 180°c for 30 to 35 minutes.

Leave in the tin to cool.

When completely cold, lift out and cut into squares.

Dust with icing sugar to serve.