Break the chocolate into a heatproof
bowl and add the butter. Place over a pan of simmering water and stir
until completely melted.
Cool the chocolate, stirring
occasionally. Preheat the oven to 180oC/350oF/Gas
4. Grease and line a 20cm square cake tin.
Combine all the dry ingredients
together in a bowl, then beat in the melted chocolate, vanilla and eggs.
Pour the mixture into the cake tin, level the surface and bake in the
oven for 20-25 minutes until firm around the edges yet still soft in the
Cool the brownies in the tin, then
chill in the fridge.
When they are more solid, turn them
out of the tin and cut into 16 squares.