Preparation

1. Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth.
2. Add the chocolate and stir to combine.
3. Preheat oven to 160°C (325°F).
4. Lightly grease a 20cm square tin and line with non-stick baking paper.
5. Spread the mixture into the tin.
6. Bake for 50 minutes to 1 hour or until the brownie is set.
7. Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.

*The brownie is ready when the top feels set to the touch. Brownies will keep in an airtight container for up to 1 week.*