TM Pick n Pay Zimbabwe

Preheat the oven to 350 degrees F (180 degrees C). Grease a 9×13-inch pan.
Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt.
Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the centre comes out with crumbs, not wet.

Serves 6 1

200g / 14 tbsp unsalted butter (1 3/4 US sticks)

200 g / 1 1/4 cups dark chocolate chips (7 oz) (Note 1)

1 cup (175g) brown sugar, loosely packed

3 eggs, lightly beaten

1 tsp vanilla extract

1/2 cup (75g) plain flour

1/4 cup (30g) cocoa powder

Pinch of salt

180g/6oz dark chocolate block/bar (optional) , chopped into chunks rather than shards, (bittersweet or semi-sweet, cooking chocolate)

Preheat oven to 180°C/350°F (160°C fan forced).
Spray a 20cm/8″ square tin with oil and line with baking/parchment paper with overhang (Note 2).
Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
Bake 24 minutes for gooey in the centre, 28 minutes for fudgy but still very moist, 32 minutes for moist fudge-cake-like.
If you did not use the extra chocolate for stirring in, reduce cook time by 2 minutes.
Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days or freeze for 3 months.