• Melted carob can be substituted for dark chocolate.
• 3 eggs
• 1 teaspoon vanilla essence
• 1 cup firmly packed brown sugar
• 3/4 cup Four Leaf plain flour
• 1/4 cup Four Leaf self-raising flour
• 125g butter, melted
• 250g dark chocolate, melted
• 3/4 cup Melrose Hazelnut Spread
• 1 cup chopped hazelnuts

Grease 20cm x 30cm lamington pan, place strip of foil to cover base and extend over 2 opposite sides. Beat eggs, essence and sugar in medium bowl with electric mixer about 3 mins or until thick and pale in color. Stir in remaining ingredients. Spread mixture into prepared pan. Bake in moderately slow oven 30 minutes or until firm - cool in pan.