So indulgently dark and chocolatey, so easy to make and have in the tin ready for the weekend. These are very moist and the walnuts provide a little crunch in every delicious mouthful. A once in a while chocolatey treat!

You’ll need

• 200g dark chocolate
• 225g margerine
• 1 teaspoon of vanilla essence
• 1 teaspoon of coffee extract
• 3 large eggs
• 225g caster sugar
• 75g self raising flour
• 100g chopped walnuts

Grease and line a baking tin with parchment paper. My tin measures 20 x 30cm.  Put the oven on 160c fan. Break the chocolate into a bowl. Add the margerine and very gently melt over a pan of simmering water. Don’t let the bowl sit directly in the boiling water. The heat from the steam should melt the mixture. Allow to cool for a few minutes.

In another bowl whisk together the sugar and eggs. Add the vanilla extract and the coffee essence. I am using a delicious extract called Littlepod pure coffee extract. You could also use a teaspoon of instant coffee dissolved in a tablespoon of hot water.

Add the melted chocolate mixture and carefully mix everything together. Sieve the flour into the mix and very carefully fold together, adding the walnuts to the final stirring. Place into the oven and bake for 25-30 minutes. When you press the crusty top the mix should feel firm.

Allow to cool in the tin, turn out and cut into squares. But if you simply must eat one before completely cool then I recommend a scoop of vanilla ice-cream alongside!