200g Plain Chocolate, chopped into small pieces
120ml/4 fl oz sunflower oil
215g/7 ½ oz light muscovado sugar
5ml/1 tsp vanilla essence
65g/2 ½ oz self raising flour
100ml/4 oz cocoa powder
75g/3oz walnuts or pecan nuts, chopped (or mixture of cranberries and nuts)
100g milk chocolate chips
Preheat oven to 180 degrees C/ 250 degrees F. Lightly grease a shallow 19cm/7 ½ inch shallow square tin. Melt the plain chocolate in a heatproof bowl over a saucepan of barely simmering water.
Beat the oil, sugar, eggs and vanilla essence together in a large bowl. Stir in the melted chocolate, then beat well until evenly mixed and smooth.
Sift the flour and cocoa powder into the bowl and fold in thoroughly. Stir in the chopped nuts and chocolate chips, tip into the tin and spread evenly to the edges.
Bake for 20-25 minutes, or until top is firm and crusty.
Cool in the tin before cutting into squares.
If cooking in the motorhome cook at gas mark 4 for 32 minutes, turning it 90 degrees every 8 minutes.