200g (7 oz) sugar (I use a mix of light and dark brown sugar)
60g (2 oz) plain flour
60g (2 oz) cocoa powder
1/2 teaspoon baking powder
90g (3 oz) chocolate chips
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat the oven to 180 C / Gas 4. Grease and line a 30x23 cm tin.
Melt the chocolate in a heatproof bowl set over a pan of gently simmering water (make sure the bottom of the bowl doesn't touch the water). Leave to the side until needed.
Whisk together the butter and sugar, add the slightly cooled chocolate and whisk it in. Add the eggs and whisk till well combined.
Sift the flour with the cocoa powder and baking powder in a separate bowl.
Fold in the sifted dry ingredients and the chocolate chips. Pour the mixture into the prepared tin.
Bake for 20 minutes, then open the oven and bang the tray on the baking shelf to remove the air pockets (this might sound strange but it works). Bake until the top has cracked and the centre is cooked but gooey, about 10 more minutes.