2 tablespoons unsalted butter
3 squares (30g) dark chocolate (I used 85% cocoa, unsweetened baking chocolate will do too)
1/3 cup agave syrup, honey or brown rice syrup
1 teaspoon vanilla extract
2 eggs

1/2 cup whole wheat flour
1/2 cup walnuts or pecan nuts, chopped

Serves 8
Preheat oven to 180C. Grease or line 20x20cm baking tin with parchment paper.

In a medium sized bowl, combine chocolate and butter. Melt in a hot water bath and whisk when soft. Stir in the vanilla and agave (or other sweetener of your choice). Whisk in the eggs, one at a time.

Stir in the flour and the nuts. Transfer batter to baking tin.

Bake for 25 minutes. Let cool before cutting into squares.