Ingredients:
1 cup Butter, softened, plus extra for greasing
5 ½ oz / 150g Dark chocolate, broken into pieces
1 ½ cups Self-rising flour
2/3 cup Superfine sugar
4 Eggs, beaten
½ cup Chopped Pistachio nuts (I used walnuts)
3 ½ oz / 100g White chocolate, roughly chopped
Confectioner’s sugar, sifted, for dusting
Method:
Preheat the oven to 350F/180C. Grease and line a 9-inch/23cm square baking pan.
Place the dark chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Stir until melted, then let cool slightly.
Sift the flour into a separate bowl and stir in the superfine sugar.
Stir the eggs into the chocolate mixture, then pour into the flour and sugar and beat well.
Stir in the nuts and white chocolate.
Pour the mixture into the prepared pan, using a palette knife to spread evenly.
Bake in the preheated oven for 30-35 minutes, or until firm to touch around the edges. Cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely.
Dust with the confectioner’s sugar.
Cut into 12 squares and serve.
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