150g butter
200g milk chocolate melts
1 1/2 cups Chelsea Dark Cane Sugar
2 tsp vanilla essence
3 eggs
1/2 cup walnuts, chopped
3/4 cup plain flour
3 Tbsp cocoa
Chelsea Rich Chocolate Icing or Chelsea Icing Sugar to decorate

Grease or spray and line with baking paper a 21 x 21 cm (approx.) microwave safe dish.

In a large bowl or glass jug, melt the butter and chocolate melts in the microwave for about 1 1/2 to 2 minutes on high.
In a food processor, or using an electric beater, mix the Chelsea Dark Cane Sugar, vanilla and eggs into the melted chocolate. Stir in nuts, flour and cocoa. Spread into the paper lined dish. Place the dish on a microwave safe rack on the turntable and cook for 17 – 20 minutes at 50% (medium) power.
Stand for 1 hour to complete the cooking and cooling process before Icing. Ice with Chelsea Chocolate Icing or dust with Chelsea Icing Sugar. Cut into 20 pieces to serve.
Tip: If you don’t have a microwave safe rack, an upturned bowl to elevate the brownies 3 - 4cm will do just as well.