Preheat oven to 180°C / 360°F.

Prepare a small pot of boiling water.

Cut the dark chocolate into small pieces, set aside a cup of the dark chocolate to be mixed into the batter later, and place the remaining chocolate into a glass mixing bowl.

Place the bowl on top of the pot for 3-5 minutes until the chocolate pieces have completely melted.

Remove the bowl from the pot and let cool for 3 minutes. We want to mix the rest of the ingredients into the same bowl.

After the dark chocolate has cooled down, mix in the remaining ingredients, except for the nuts, which we’ll use as toppings.

Grease a baking dish, and place baking paper at the bottom, allowing for enough overhang to grab onto later for lifting the brownie out.

Pour in the mixture, making sure to level it out, and sprinkle the cashews and almonds on top. I used an 8-inch square baking dish.

Bake at 180°C / 360°F for 35 minutes or until the nuts are golden brown, or poke the brownie with a clean toothpick, and if it comes out with gooey batter, it’s done, because we want the center to be molten and fudgy.

Remove from the oven and leave to cool down completely before serving for a fudgy brownie (roughly 2 hours). If you would like a more chewy brownie place in the fridge for at least 2 hours, or overnight.