This recipe is gluten-free, wheat free and yeast free.
Serving size: 12
Cooking time: 1 hour (plus 1 ½ hours cooling time)
Preheat oven to 160C. Grease a 20cm x30cm baking tin and line with baking paper.
Put the dark chocolate pieces, butter and vanilla essence in to a heatproof bowl set over a pan of simmering water and gently heat until melted.
Once chocolate mixture has cooled slightly. Whisk the eggs and sugar until thick and fluffy then fold into the chocolate mixture.
Add all the remaining ingredients together then gently fold in.
Spoon the mixture into the baking tin and smooth with a palette knife.
Bake in the oven for 30-35 minutes until well risen and firm to the touch.
Remove from the oven and cool in the tin for approximately 1½ hours.
Once cool cut into 12 squares