preheat oven 180°c / fan 160°c. butter and line base of an 18cm /7in square cake tin with greaseproof .

melt butter and chocolate in microwave (medium for 2min or defrost for 4min.)

remove from heat and allow to cool slightly, stir in sugar , salt and vanilla.

add eggs, one at a time, stirring well each time until blended.

add flour, cocoa and beat for 30seconds - 1minute until smooth.

spoon mixture into the cake tin and bake for 40-45min until the top is evenly coloured and a stick comes out almost clean; cool.

COOLING: brownies flavour and texture are at their best when completely cool. stand in tin on a cooling rake until cool enough to handle then loosen the edge with a knife.

CUTTING : put the whole cake onto a board when it has cooled completely then cut to required size.

the recipe can be easily doubled, increase the baking time slightly.

you do not have to use salt. you can use vanilla sugar which i make myself.