Makes 24 delicious brownies

4 medium eggs

500g/1lb/2 cups caster sugar

325/11oz/1 1/3 cups unsalted butter

125g/4oz/1 cup cocoa powder

1 tsp vanilla essence

150g/5oz/1 cup roasted hazelnuts

250g/8oz/2 cups plain flour

2 tsp bourbon or brandy (optional)

To serve: 2 tbsp icing sugar

1. Preheat the oven to 150°C/300°F/gas 2. Beat together the eggs and sugar until pale.

2. Melt the butter in a pan over a gentle heat and stir in the cocoa, then stir in the egg mixture. Stir in the vanilla, nuts, flour and bourbon or brandy, if using.

3. Pack the mixture into a baking tin measuring 30 x 23cm/12 x 9in, and about 2.5cm/1in deep, and smooth the surface with the back of a spoon.

4. Bake for 20-25 minutes. Allow to cool, then cut into 24 pieces.

Assembly
Sift over a little icing sugar, and remove from the tin.

These recipes were donated by celebrities for CLIC Sargent - to support families affected by childhood cancer.

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