An all-time favorite!
200 g dark chocolate (70% cocoa)
150 g butter
200 g sugar
50 g self-rising flour
2 Tablespoons cocoa powder
20 cm2 pan, greased and lightly dusted with flour.
Preheat oven to 170 °C.
Melt the chocolate with the butter over (not in) hot water, making sure that no water touches the chocolate.
In a separate bowl, beat eggs until light, adding sugar gradually. Then add flour and cocoa powder. Fold in the chocolate mixture gently. Pour into the prepared baking pan and bake 20-25 minutes. The timing is difficult: brownies should be slightly sticky inside, not done through, otherwise they become cake-like.
Cool and cut into 12 pieces. For an extra-special treat, serve with ice cream and/or whipped cream.