(I reduced the ingredients down slightly because I didn’t want to use 6 eggs!)
90g unsweetened cocoa
450g caster sugar
160g plain flour, sifted
2 tsp vanilla extract
icing sugar for dusting
1. Preheat the oven to 180 degrees and line a 20 cm x 30 cm baking tray with greaseproof paper (v. important, unless you want to leave half your brownie on the tray!).
2. Melt the butter with the cocoa over a low heat, mixing with a wooden spoon until smooth, then remove from the heat and set aside.
3. Beat the eggs well, then add the sugar and beat a little more. Add the sifted flour and vanilla to the egg mixture and combine until smooth. Fold in the melted butter and cocoa. Pour mixture into the lined baking tray and cook for a bout 35 minutes, or until just springy to the touch.
4. Remove from the oven and leave to cool for 20 minutes in the tray before dusting with icing sugar and cutting into squares. Turn out once cooled completely.