Divine Brownie

• Heat the Sunflame oven to 180C/gas mark 4. Break up the dark chocolate. Put into a heatproof bowl and melt gently. Remove the bowl from the heat and leave to cool until needed.
• Put the butter and sugar into the bowl of a food mixer and beat until fluffy.
• Gradually beat in the eggs, beating well after each addition.
• Beat in the vanilla essence.
• Spoon the cooled melted chocolate on to the mixture then mix in thoroughly.
• Sift the flour and cocoa on to the mixture and gently stir in. When completely combined spoon the mixture into the prepared tin and spread evenly.
• Bake for about 20 minutes until firm to the touch but still a bit fudgy – the chocolate will continue to cook slightly for a few minutes after coming out of the oven.
• Remove the tin from the oven and set on a wire cooling rack. Leave to cool completely before cutting into pieces.
• Delicious eaten warm with ice cream.
• Store in an airtight container and eat within four days.

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