Instructions: Preheat oven to 350F/190C degrees.

Melt butter and chocolate together. Allow to cool. Mix flour and sugar. Pour cooled chocolate mixture over flour mixture, beat in eggs 1 at a time,until fudgy and shiny. Add vanilla and hopped walnuts.

Butter a 25cm lamington pan and pour in batter.

Bake for 20-25 minutes.

Cut into square while hot, then allow to cool in pan. Sprinkle with icing sugar, when cool.

Serve with afternoon tea.

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