Blog 'n' bake: Easy peasy double chocolate brownies

Haven't tried baking brownies in a long time, partly because I've found them impossible to get right... until now. The secret? Leave the mixture in the oven for exactly 20 minutes, no later. You'll think they're under cooked (like I mistakenly thought every time I baked them and cried when they always turned out crunchy) but in fact, they'll be stodgy squares of melted goodness.

And here's the recipe:

Ingredients (makes 12 brownies)

225g Caster Sugar
115g Melted Butter
40g Cocoa Powder
1/2 tsp Vanilla Extract
2 Small Eggs
115g Plain Flour
1/2 tsp Baking Powder
Pinch of Salt
As many chunks of white & milk cooking chocolate as you like

1) Pre-heat your oven to 180degrees
2) Grease a square bowl with butter to stop any stickages
3) Combine the caster sugar, melted butter, plain flour and eggs in a bowl, then add the baking powder, cocoa powder, salt and a few drops of vanilla extract.
4) Beat the mixture until it's nice and smooth, then smash up (or cut with a sharp knife) small chunks of white and milk cooking chocolate.
5) Stir in the chocolate, and if you're feeling creative - why not switch it up and throw in Walnuts? or Raspberries?
6) Pour the mixture into the square tin and bake for 20mins exactly. If you like your brownies a bit firmer, bake for 23mins.
7) Once cooked, leave to cool down then cut into 12 chunks and serve.