Method
Preheat oven to 160 C. Grease and line a 9in square shallow cake tin. Melt the chocolate and butter together in a bowl over gently simmering water. Stir well to mix and leave to cool slightly. Whisk the eggs until pale then add the sugar and mix in until the mixture is thick and shiny. Gently fold in the chocolate mixture, sift in the flour and baking powder and stir until well combined. Pour into tin and bake for about 35 minutes. If tested with a cocktail stick there should be some moist crumbs sticking to it and the centre of the cake will be soft. Cool in the tin for half an hour and then on wire rack to finish cooling, then cut into squares.

Thanks to
Alice Robinson from the United Kingdom for submitting this chocolate toffee brownies recipe.

Added on 4 October 2007.