Tips: These brownies freeze well and can be stored in the freezer for up to 3 months in an airtight container or wrapped thoroughly in foil. To make white chocolate brownies, substitute white chocolate for the milk chocolate, and substitute additional flour for the (unsweetened) cocoa powder. You could also use dark (bittersweet) chocolate in place of the milk chocolate, if you prefer. Try replacing the walnuts with chopped pecans nuts.

Yield:6

1. Preheat the oven to 350`F. Lightly grease a shallow 7 1/2in square cake tin (pan). Melt the plain chocolate in a heatproof bowl over a pan of simmering water.
   
   
2. Beat together the oil, sugar, eggs and vanilla essence. Stir in the melted chocolate, then beat well until evenly mixed.
   
   
3. Sift the flour and cocoa powder into the bowl and fold in thoroughly. Stir in the chopped nuts and milk chocolate chips, then tip the mixture into the prepared tin and spread evenly to the edges.
   
   
4. Bake for about 30-35 minutes, until the top is firm and crusty. Cool in the tin before cutting into squares.