Skip to main content

Servings: 16 pieces

Ready time: 50 minutes


1 cup corn syrup

1 cup butter

12 ¼ oz (347g) 70% chocolate

1 cup plus 1 tbsp sugar

6 whole eggs

1 ¾ cups bread flour

1 cup walnuts, roughly chopped

2 tsp pure vanilla extract


Preheat oven to 350°F

In a small saucepan, combine corn syrup, butter and chocolate.

Melt over low heat, stirring until the chocolate has melted and the ingredients have blended together.

Remove from the heat and blend in the sugar.

Next, stir in the eggs and vanilla.

Add flour, and stir until well incorporated.

Fold in the walnuts.

Spread batter evenly in a 9”-10” square cake pan that has been greased and lined with parchment paper.

Bake 30-35 minutes or until the centre has just set.

Cool slightly, and de-pan.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨