Chocolate Fudge Brownies

150g butter
150g dark chocolate (preferably more than 60% cocoa solids)
225g dark soft brown sugar
3 medium eggs
seeds scraped from a vanilla pod, or one teaspoon good vanilla extract
90g whole plain flour
half teaspoon baking powder
100g walnut pieces (or a mixture walnut/cherries)

Cut the butter into chunks and break up the chocolate. Place both in a heatproof bowl and melt together in a microwave or over a pan of simmering water. Stir well, then cool until tepid.
Heat the oven to 190C, gas mark 5. Line the base of a shallow rectangular baking tin (approximately 20cm x 27cm) with non-stick baking paper. Beat the sugar, eggs and vanilla in a mixing bowl til frothy. Mix the flour and baking powder. Beat the buttery chocolate into the sugary eggs, followed by the flour and the walnuts.
Scrape the mixture into the tin, level with the back of a spoon, bake for 30-45 minutes until a crust forms over the top. The centre will feel slightly soft when pressed. Remove and cool in the tin for over 2 hours. Cut into squares while in the tin and lever out with a knife. Enjoy.