|image from stone soup|
Another winner recipe from Stone Soup - sooo easy and amazing! Just mix it all in the saucepan and pour into the tin.
150g (5oz) unsalted butter
1 1/4C (255g or 9oz) sugar
3/4C (80g or 2 7/8 oz) cocoa powder
1 tbspn vanilla extract
1/2C (75g or 2 1/2oz) plain flour
1C chopped nuts, such as hazelnuts, almonds, walnuts or pecans
Preheat oven to 160C (325F). Line a loaf tin 24cm x 12cm (approx 9 1/2in x 5in) with baking paper or foil so that it overlaps the sides. Melt butter in a medium saucepan. When just melted, remove from the heat and stir through sugar. Add cocoa powder and stir until well combined and any lumps are gone. Add vanilla and eggs and mix well. Gently fold through flour until only just combined – don’t over mix. Stir through nuts if using then pour into the loaf tin. Bake for 50 minutes to and hour. Or until the top feels just set and a skewer inserted into the middle emerges slightly moist. Cool in the tin then either cut or refrigerate overnight and cut the next day.