Double Chocolate Brownies from The Cook's Companion by Stephanie Alexander

Ingredients:

180g unsalted butter, melted
3/4 cup Dutch cocoa (I use Green & Blacks organic cocoa), sifted
1 1/2 cups castor sugar
few drops of vanilla extract
4 eggs, lightly beaten
100g plain flour, sifted
3/4 tsp baking powder
120g dark 70% chocolate, chopped
pinch of salt

Method:

Oven should be preheated to 160 degrees celcius. Use baking paper to line a 20cm x 3cm shallow tin.
Combine the butter and cocoa in a large bowl. Add sugar, vanilla and eggs and mix until combined. Add the rest of the ingredients except the chopped chocolate. Stir until combined, then add the chopped chocolate and stir through.
Pour into prepared tin and even out with spatula.
Bake in prepared oven for 20-25 minutes, until it is not wobbly but a knife comes out with a little bit of wet batter attached (as you want it moist in the middle). Allow the brownie to cool in the tin, before cutting to serve or store in an airtight container.