200g softened butter, diced
250g 70% dark chocolate, chopped into 1cm pieces
11/2 cups (260g) dark brown sugar
1/2 cup (75g) plain flour
1/2 cup (50g) cocoa powder
100g white chocolate, coarsely chopped
1/2 cup (55g) walnuts, coarsely chopped
Preheat oven 160C conventional only.
Grease a square 20cmx 20cm x 5cm (base measurement) cake tin with melted butter and line with baking paper, making sure to overhang along two opposite sides.
Insert "StirAssist" and add butter and chocolate. Close lid and Select FRY P3. Press START twice and follow through STEP 1 and 2. Chocolate and butter should be melted and combined.
Add sugar; press QUICK STIR a few times until sugar has been completely mixed into chocolate and butter mixture. Cool slightly.
Replace “StirAssist with “Dough blade” and add one egg, select STIR SPEED 1 and well mixed. Repeat with remaining eggs, adding them one at a time and increasing STIR SPEED to 2 if required.
Sift plain flour and cocoa powder together. Add half to bowl along with half the white chocolate and walnuts. Select STIR SPEED 1 to mix through. Repeat with remaining flour, chocolate and nuts. Continue to stir until just mixed through.
Spoon into prepared pan and bake 45-50 minutes or until a skewer inserted into the centre comes out with moist crumbs. Allow to cool in pan completely.
Dust with extra cocoa and eat on its own or serve with berries and cream