Cut the butter into cubes and place in a glass mixing bowl. Break the dark chocolate in to the bowl. Now take a saucepan and make a ban maire.

Heat the bain marie slowly until the chocolate and butter start to melt. Keep stirring.

Once fully melted the chocolate sauce should look like this. Now leave in the side to cool to room temperature.

Now take the eggs and break them in to a second glass mixing bowl and whisk until the yolks and whites have mixed. Next add the sugar.

With an electric whisk mix the eggs and sugar vigorously. This will take 6 or more minutes. Check correct consistency by lifting the whisk heads out of the mixture. If the mix that drips from the whisk heads takes a second or so to sink into the mix in the mixture it is ready.   

Next, pour the room temperature chocolate sauce slowly into the egg and sugar mix. Now take a wooden or plastic spatula and stir in a figure of 8 motion until the whole mix is a mottled white and brown colour.

Now sieve the flour and cocoa powder into the mix and mix again gently using a figure of 8 motion. The final mix should look like this.

Now cover a 20cm x 20cm or equivalent baking tray with baking paper and spoon the mixture into the tray. Spread it evenly to cover the tray.

Place the tray in the centre of a pre-heated oven at 180C / 160C Fan and bake for 25 minutes. After this time check if ready by lightly shaking the tin. If the brownie wobbles in the middle bake for another 5 minutes and check again until the wobbling stops.

Once firm remove from the oven and leave to cool. Then remove from the tin and remove the baking paper.

Now cut into whatever sizes you want to eat. But don't eat it all in one sitting!! ????

A wonderful light and chocolatey brownie...