250g unsalted butter
200g dark chocolate (I used Whittaker's dark Ghana)
80g cocoa powder
65g standard flour
1 tsp baking powder
360g castor sugar
4 large eggs
Preheat the oven to 180c and line a square baking tin with greaseproof paper.
In a microwave proof bowl, break up the chocolate and butter and melt completely.
In a separate bowl, sift flour, cocoa powder and baking powder.
Add the chocolate mixture to the dry ingredients and stir in.
Beat in the eggs until mixture is fully combined.
Bake for around 25 minutes, unlike most cakes when you insert a skewer it shouldn't come out clean. The brownies should be slightly springy on the outside but gooey in the middle.
Allow to cool in the tray, then carefully transfer onto somewhere where you can cut it into slices.