Melt chocolate and butter over a double boiler or a glass bowl over boiling water. Allow to cool at room temperature. Sift the flour, cornstarch, cocoa and salt together. Add the white chocolate and nuts and mix through. Beat eggs and sugar together until light and fluffy. Lightly fold the melted chocolate, Nando‘s Extra Hot PERi-PERi Sauce and dry ingredients into the egg mixture. Pour mixture into a lined 22cm x 22cm cake tin. Bake at 160°C for 45 minutes, the brownies must be soft in the centre. Allow to cool. Carefully remove from pan and cut into squares. Makes 16 squares.
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