Nigella's Flourless Brownies

• 225g dark chocolate, 70% cocoa solids
• 225g butter
• 2 teaspoons vanilla extract
• 200g caster sugar
• 3 eggs, beaten
• 150g ground almonds
• 100g chopped walnuts

Serves: Makes 16 squares

• For the brownie:
• Preheat the oven to 170°C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
• Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
• Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.
• Bake in the oven for 25-30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgybellied squares.