Instructions: Chocolate Brownie:
In a medium-sized saucepan, melt butter and chocolate over a low heat.

Remove saucepan from the heat and add flour, sugar, vanilla and eggs.

Stir until well combined.

Pour mixture into a greased and lined 20 x 30cm sponge roll tin.

Bake at 180 C for 30 minutes.

Leave in tin for 10 minutes before turning out onto a wire rack.

When cold ice with chocolate icing and sprinkle with chopped walnuts.

Cut into squares.

Makes 20.

Chocolate Icing:
Sift the icing sugar and cocoa into a bowl.

Add the butter.

Add sufficient water to mix to a spreadable consistency.

Flavour with vanilla essence.

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