250g butter (melted)
180g plain flour (sifted)
50g cocoa (sifted)
½ teaspoon baking powder.
Whisk together the eggs and dextrose until you get a smooth texture
Add the butter, cocoa, baking powder and flour and again whisk until all the ingredients are combined.
Pour the mixture into a 22 inch greased and lined square cake tin.
Bake in a 180’C (160’C fan assisted) gas mark 4 for about 35 minutes.
You will know its ready when it’s cooked on the outside but still soft in the middle.
Cut into about 12 pieces and leave to cool on a wire rack.
The chocolate brownies will keep for about 2 days in an airtight container. The rest you can freeze and use as needed. A good tip is to give them about 5 seconds in the microwave just before eating once you’ve defrosted them. This just freshens them up!