Step 1

Preheat oven to 170C, 150C fan, gas Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.

Step 2

Whisk the eggs in a bowl until thick and creamy, then add the sugar. Keep whisking until you reach the ribbon stage, which is when a trail is left in the mixture when you lift the whisk.

Step 3

Combine the baking powder and flour.

Step 4

Once the chocolate is cool, alternately fold the chocolate and flour into the egg mixture, then stir in the nuts.

Step 5

Place in the lined tin and bake for 45 to 55 minutes until the top has cracked and the centre is just firm to the touch.

Step 6

Leave to cool completely in the tin, then cut into 24 small squares with a sharp knife.

Step 7

To make the hot fudge sauce, put the cream, sugar and butter in a saucepan. Heat through until the sugar has dissolved. Remove from heat, add the chocolate and leave to melt, then stir well.

Step 8

Serve the brownies and hot fudge sauce with quality vanilla ice cream.