Brownies

Ingredients

112g Chocolate (dairy and soya free)
70g block butter (dairy and soya free, we use stork)
2 medium eggs
112g golden caster sugar
60g plain flour (gluten free)
1tsp baking powder (gluten free)
half a tbsp cocoa powder (ensure dairy and soya free)
Plus extra chocolate chopped up (this depends how many chocolate pieces you want in it)

Preheat oven to 180C.
Line an 8 inch square tin with baking parchment.
Melt chocolate and butter in a bowl over hot water and allow to cool.
Beat eggs and caster sugar together (use electric whisk, mine is broken and my arms have never hurt so much!) until pale, fluffy and almost double in volume.
Carefully fold in flour and cocoa powder, fold until combined (try not to knock air out of it).
Carefully pour brownie mixture into lined tin and sprinkle chopped chocolate on top.
Bake between 25 and 30 minutes, you want a nice cracked surface and the brownie to be just set. Remove from oven and allow to cool in the tray. I tried taking mine out of the tray before it was cooled and it cracked right down the middle.
Enjoy!!