A certain somebody has collected enough brownie points ("enough" being a baker's dozen in case you were wondering) to get themselves an entire batch of actual brownies. I fear this certain somebody is going to make themselves sick, but a deal is a deal...
250g butter (I prefer to use salted butter)
80g cocoa powder
200g golden caster sugar
200g soft dark sugar
3 large eggs
1 teaspoon vanilla extract
140g plain flour
200g chocolate chunks (I use half dark and half white chocolate)
1. Preheat the oven to 160 degrees and line a baking dish/tin with foil (I use a 9x9 inch squarestoneware baking dish, but anything around that size will do).
2. Put the butter, sugars and cocoa into a large saucepan and melt them all together over a low heat until they are combined.
3. Take the pan off the heat and mix in the eggs and vanilla extract. Then sift in the flour and stir until the mixture is smooth. Lastly, gently stir in the chocolate chunks so that they are evenly spread throughout the mixture (be careful not to stir for too long or they will melt away).
4. Pour the mixture into the foil-lined baking dish/tin and put it into the oven. I bake the brownies for 45 minutes, but if you are using a metal tin they will take slightly less time. When they are ready the top should be starting to crack but they should still feel a little soft.
5. Let them rest in the baking dish/tin for about 15 minutes, then carefully turn upside-down onto a wire cooling rack and peel off the foil. They will take quite a long time to cool after this (up to an hour). Once the block is cool enough, cut it into 12 (or more little ones if you prefer) and gobble them up! They should be firm around the edges and sticky in the middle, and will last for a few days in an airtight container.