* 75 grams butter (I normally used slightly salted, but original recipe called for unsalted)

* 200 grams plain chocolate, coarsely chopped

* 1/4 cup good cocoa powder
* 3/4 cup plain flour
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup sugar
* 2 large eggs
* 2 teaspoons pure vanilla extract (if you like vanilla. I dont. I always leave this out, and Ive
never had any complaints).
Preheat oven to 180.
Grease an 8square baking tin and line with baking parchment.
In a heatproof bowl over a pan of simmering water, melt together butter, chocolate, and cocoa
powder.
Cream together sugar and eggs (and vanilla if you are using it) until the mixture is pale. Add
melted chocolate mixture and mix until combined. Add flour, baking powder and salt, and fold in
until combined. You can sieve the flour if you want. It doesnt seem to matter. Dont overmix.
This will make the brownies crumbly, but not in a good way.
Pour batter into the tin. Spread evenly with spatula.
Bake for maximum 35 minutes, or until a cake tester comes out with a few crumbs but is not wet.
Leave to cool in the tin for about 15 minutes. Check the brownies after 20 minutes. 35 minutes is
really a maximum! You want them still to be squidgy.
Take brownies out of tin and cool completely on a wire rack before cutting into squares. If you
can wait that long. Im not sure I ever have
(Makes approx 9 large or 16 small brownies)