Ingredients

• 25g/1oz macadamia nuts
• 25g/1oz Brazil nuts
• 25g/1oz pecan nuts
• 25g/1oz hazelnuts
• 50g/2oz dark chocolate (75 per cent cocoa solids)
• 110g/4oz butter
• 2 eggs
• beaten
• 225g/8oz granulated sugar
• 50g/2oz plain flour
• 1 level tsp baking powder
• ¼ level teaspoon salt

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Begin by chopping the nuts roughly
• not too small
• then place them on a baking sheet and toast them in a preheated oven for 8 minutes exactly. Please use a timer here otherwise you'll be throwing burned nuts away all day!
• While the nuts are cooking
• put the chocolate and butter together in a large mixing bowl fitted over a saucepan of barely simmering water
• making sure the bowl doesn't touch the water.
• Allow the chocolate to melt
• then beat it until smooth
• remove it from the heat and
• simply stir in all the other ingredients until thoroughly blended.
• Now spread the mixture evenly into the prepared tin and bake on the centre shelf of the oven for 30 minutes or until it's slightly springy in the centre.
• Remove the tin from the oven and leave it to cool for 10 minutes before cutting into roughly 15 squares. Then
• using a palette knife
• transfer the squares on to a wire rack to finish cooling.