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1
Preheat the oven to 300 degrees Fahrenheit or 150 degrees Celsius. For this recipe, you really want a free standing mixer. You can use handheld, but you will need a lot of patience.
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2
Melt the butter and measure the cocoa into the bowl of the mixer. Pour the butter over the top and mix on very low speed until it looks like melted chocolate (combined). Resist temptation to taste it.
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3
Measure in the sugar and again, on low speed, combine. Now you can taste it.
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4
Add in the eggs. You can add them all at once, but I add 3 first, then 4. Pour in the vanilla and salt. Mix on low until combined, and then crank it up to high and wander away until it lightens in colour, about 5 minutes. The longer you beat it the lighter it gets, but there is a side effect (see below).
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5
When it's lightened in colour, pull out the beaters and stir in the remaining ingredients by hand. Pour into a 9x12 tin which is either lined or greased and pop in the oven. Bake for 65 minutes (mine usually takes longer). Enjoy a deliciously fudgy brownie!
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6
Notes:
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7
You can replace the flour and baking powder with self raising flour if you want, but it makes it a little more caky.
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8
If you whip LOTS of air into your eggs and butter mix, it can form a kind of meringue crust which can sometime taste a bit funky. Just crack it and pull it off.
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9
This freezes well.
