Preheat oven to 170. Melt 350g dark chocolate and 250g butter over simmering water. Whisk 3 med eggs until thick and creamy and add 250g brown sugar. Kepp whisking until a trail is left when you lift the whisk. Combine 1 ts baking powder and 50g plain sifted flour.
Once chocolate is cool, fold alternatively with flour into the egg mixture, then stir in 75g chopped pecans or walnuts.
Place in a 20 x 20 x 5 lined tin and bake for 45-55 mins until the top has cracked and centre is firm to touch.
Leave to cool completely in tin, then cut into 24 small squares with a sharp knife.
To make the hot fudge sauce, put 142ml double cream, 15g butter, 15g light muscovado sugar and heat through until sugar has dissolved. Remove from heat and add 100g dark chocolate and leave to melt, then stir well.
Serve brownies and hot fudge sauce with quality vanilla icecream.
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