- 90g unsalted butter
- 180g dark chocolate, chopped
- 1/4 cup cocoa powder, sifted
- 3/4 cup plain flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup caster sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) square cake pan. Line base and sides with baking paper, extending paper 5cm above edges.
Place butter, chocolate and cocoa in medium heatproof bowl set over a saucepan of simmering water. Stir until butter and chocolate are melted. Cool for 5 minutes.
Whisk flour, baking powder and salt in a separate bowl. Set aside.
Using an electric mixer, beat sugar, eggs and vanilla on medium speed for 4 minutes or until pale. Add chocolate mixture, beating until combined. Reduce speed to low. Add flour. Beat until well combined.
Spread batter in prepared pan. Smooth top with a spatula. Bake for 35 minutes or until a skewer inserted into brownie comes out with crumbs clinging (see notes). Cool in pan for 15 minutes. Lift brownie out of pan and transfer to a wire rack to cool completely. Cut into squares. Serve.