A pan of brownies

Fudgy Nutty Brownies
recipe adapted from Olivia the Pig
makes one 9 inch square pan of brownies

INGREDIENTS:
1/2 cup sugar
8 oz (226g) unsweetened baking chocolate, 100% cacao
2 sticks (1 cup or 226g) unsalted butter, cut into 1 inch pieces
4 eggs
2 tsp vanilla
1 cup flour
3/4 cups chopped hazelnuts or nuts of your choice (optional)

Optional Topping:
1/2 cup melted chocolate or Nutella
1/4 cup chopped hazelnuts or nuts of your choice

METHOD:
1. Preheat your oven to 350F (177C). Grease a 9 inch square baking pan.

2. Add sugar to a large mixing bowl. Set aside.

3. In a medium heat proof bowl, melt chocolate and butter in a microwave or over a bain marie.

4. Pour chocolate mixture over sugar and mix until sugar has completely dissolved. Whisk in eggs and vanilla. Fold in flour in two parts. Mix in 3/4 cup of nuts if using.

5. Pour batter into prepared pan. Bake for 25-30 minutes until just set. Run a knife along the edge of the pan and set over a wire rack to cool.

6. If adding the topping, drizzle melted chocolate or spread a thin layer of Nutella over brownie and sprinkle with remaining 1/4 cup of hazelnuts. Cool brownie for an hour at room temp before placing in the fridge.

7. Chill brownie for another hour before cutting into squares. Serve cool or at room temperature. Brownies can be stored in an airtight container in the fridge for 3-5 days.