Yield : 16 bars

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Ingredients:

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225g Beryl's chocolate buttons 

135g butter (room temperature)

3 nos eggs

1 tsp baking powder

225 fine sugar

35g unsweetened cocoa powder

1 tsp vanilla essence

220g all purpose flour

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Method:

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1) Melt the chocolate buttons with butter using a double boiler.

2) Whisk the eggs together with fine sugar, vanilla essence and baking powder.

3) Add in all purpose flour to the egg mixture and whisk thoroughly.

4) Add in the melted chocolate and mix them until well incorporated. 

5) Grease a 9" x 9" square cake tin with butter or oil. 

6) Spread the brownie mixture evenly in the cake tin.

7) Bake for about 30-40 minutes at 150-160C until the top of the brownie is shiny and wrinkled.

9) Leave it cool and cut into squares.

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