Flourless-Yet-Fudgy Brownies

• 300 g plain chocolate
• 150 g unsalted butter, diced
• 50 g cocoa powder, sifted
• 4 large eggs
• 200 g sugar
• 100 g walnut pieces or 100 g pecan pieces
• icing sugar, for dusting

1. Preheat oven to 180 deg C (350 deg F).
2. Grease a pan, 20 x 25cm (8" x 10").
3. Break up the chocolate and put it in a heatproof bowl with the butter.
4. Set the bowl over a pan of steaming hot water and melt gently, stirring frequently.
5. Remove the bowl from the pan and stir in the cocoa.
6. Set aside until needed.
7. Put the eggs into a mixing bowl and beat well with a whisk or an electric mixer.
8. Add the sugar and whisk thoroughly until very light and frothy and doubled in volume.
9. Using a large metal spoon, carefully fold in the chocolate mixture followed by the nuts.
10. Transfer the mixture to the prepared pan and spread evenly.
11. Bake in the preheated oven for about 25-30 minutes until the top of the brownie is just firm to the touch but the centre is still slightly soft.
12. Leave to cool for 10 minutes before removing from the pan.
13. Dust with icing sugar before cutting into 12 pieces.
14. Once cool, store in an airtight container and eat within 4 days.

chocolate, unsalted butter, cocoa powder, eggs, sugar, pecan, icing sugar

Taken from www.food.com/recipe/flourless-yet-fudgy-brownies-438956 (may not work)