These Brownies turned out a little bit dry. It wasn’t the fault of the recipe, as I’ve made it before and last time they were delicious. I overcooked them slightly.
I served them warmed up for dessert with cream, which helped a bit.

200 gm dark chocolate
200 gm butter
4 eggs
1 Cup caster sugar
1 teaspoon vanilla essence
One and a third Cups plain flour
1/4 Cup cocoa

Melt the butter and chocolate using the double water method. I use two saucepans, with water in the largest and the smaller saucepan bobbing around above.

Cool the chocolate mixture slightly.

Whisk the eggs, sugar and vanilla essence.

Mix the chocolate mixture into the egg mixture, then add the flour and cocoa. Don’t over stir at this stage, as this will make the mixture tough.

Pour into a lined slice tin and bake at 170 degrees Celsius for 45 minutes. Cool the brownies in the tin before cutting into squares.