This recipe is very simple to make- the secret is in watching not to over cook the brownies so they retain their fudgy stickiness.

Makes about 40 pieces large swiss roll tin- or do them in a deeper tin allow longer to cook about 50 minutes and serve with ice cream

Preparation Time 15 minutes   
Cooking Time 30 minutes
Oven temp Gas 5/190c

125g ( 4 ½ oz) Divine Heavenly White Chocolate
100g (3 ½ oz)butter
285g (10 oz) caster sugar
3 eggs1 x 5ml (1 tsp) vanilla extract
150g (5 ½ oz) skinned hazelnuts
225g (8 oz) white chocolate chunks
175g ( 6 oz) strong plain flour

Line the tin with aluminium foil and grease lightly or use Teflon cooking linerMelt chocolate and butter in a pan. Remove from heat and add sugar- stir until well mixed.  Take time to do this stage or the sugar will not all dissolve in cooking and the brownies may be gritty.Add eggs one at a time, then vanilla, nuts and chocolate.Stir in flour thoroughly and pour into prepared tin.Bake for 30 minutes in the centre of the oven.  A skewer inserted into the centre of the tray should come out slightly sticky- don't keep cooking till the skewer is clean as in other cake recipes or your brownies will overcook and be dry not fudge like.  Remove from the oven and place on a rack.Allow to cool.   Remove from tin, peel off foil, cut into squares and dust with icing sugar.