4.5oz / 125g (to maximum of extra 1oz / 30g) plain flour
120g chocolate chips (or mix of choc chips and fudge pieces)
Icing sugar to decorate
Preheat oven to 160C and grease and line a 20cm square cake pan.
Original recipe said to use a saucepan but I use a large mixing bowl over a pan of simmering water. Melt the butter and cooking chocolate (not the chips), whisk until smooth then add the cocoa powder. Remove from the heat, whisk the cocoa in and then leave to cool for a couple of minutes.
Add the vanilla and sugar and stir in. Then one at a time add the eggs, beating them in until combined.
Add the flour and mix until it is combined (do not over mix this!), the ingredients give you some leeway in case the batter is very wet, I tend to use the minimum flour and then add a spoonful of flour to the choc chips (or whatever you are using) before mixing them in.
Pour the batter into the tin and bake for approx 40-50 mins. I check after 40 mins and have a sheet of foil ready to cover the top for another 10 minutes so that the brownies don't burn. 50 minutes cooking MAX gives a quite set but still fudgy middle to the brownie so if you like your brownies like the picture on here with the middle really sticky and fudgy, I'd go for the 40 mins cook time.
Leave to cool in the pan before cuttting into squares. Serve warm or cold with whatever you like, but warm with icecream is fab! Or you can melt some chocolate and drizzle over the top - I have to say they don't last long enough in this house to do that!