Add the vanilla to the sugar, as much as you desire, then beat the eggs and sugar together until it turns white and fluffy

Melt the butter and leave it to cool

Melt the Chocolate and leave it to cool, this is best done by placing a glass bowl with the chocolate in over a pan of simmering water

Mix all the dry ingrediants, the cocoa, flour and baking soda then gradually fold the mixture into the beaten sugar and eggs

Pour in the milk, mix. Pour in the melted chocolate, mix. Pour in the butter in small doses and mix until you cant see any butter floating on the top

Butter a rectangular cake tin, then lighly dust with flour

Pour in the mixture, just about half fill the height of the tin, lightly dust the top with a covering of your choice, I use finely chopped almonds and the rest of the dark chocolate sprinkles.

Place in a pre-heated oven at 175C/350F/Gas Mark 3. Cook for 15-20 minutes depending on how gooey you like your brownies, less time = more gooey

Remove from oven and cut into squares in the tin, then leave to cool before you remove them.

Ideally serve warm with vanilla ice cream or cream or both if your feeling really wicked