1

In a large pot melt the butter. Add the chocolate and let melt, while stirring. Let cool for a moment, then add the sugar, vanilla and eggs, and whisk well. Mix together the flour and baking powder, then gently fold into the chocolate mixture.

2

Spread the batter into a 30 x 30 cm form lined with parchment paper. Smooth the top.

3

Bake for about 18-20 minutes in an oven preheated to 180 °C convection (200 °C conventional). The brownies should still be a bit soft/underdone. Remove the pan, then allow to cool and solidify.

4

Before serving, cut the brownies in squares, dust with cocoa powder and decorate, if desired.

Info

Well wrapped, the brownies keep 2-3 weeks in the fridge, or 2-3 months in the freezer.

Source:

IG Dinkel, Judith Gmür-Stalder