Ingredients
Method
1.Line a baking dish approximately 22cm wide by 33cm long (I use a Pyrex dish) with baking paper. Preheat oven to 175°C (regular) and set an oven shelf just below the centre of the oven.
2.Melt chocolate in a bowl in the microwave or set a heatproof bowl over a saucepan with a little barely-simmering water and stir until chocolate melts. Melt butter in a bowl in the microwave or in a saucepan; don’t let butter get too hot.
3.Beat brown sugar, eggs and vanilla extract in a cake mixer for 10 minutes on high speed, until thick and creamy and mixture leaves a trail off the upheld beater. Sift flour, salt and baking powder together. Fold into the whipped sugar and eggs followed by the melted chocolate, then the melted butter and finally the chopped chocolate.
4.Bake for about 25 minutes, or until the top is cracking slightly but is still fudgey underneath. Cool in the tin, cut into squares, then transfer to a container. Keep refrigerated in warm temperatures. The brownies keep for about two weeks.
