200g dark chocolate, chopped into pieces
450g caster sugar
1tsp vanilla extract
225g plain flour
25g cocoa (dutch for extra flavour)
Pre heat oven to 170degrees Celcius
Line base of 26cm Lodge skillet (or 3 x 16.5cm) with a circle of baking paper. (You could use a baking tray if you don't have a suitable skillet).
Melt butter and chopped chocolate over a low heat in a saucepan.
Combine melted chocolate with sugar. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract
Mix in sifted flour and cocoa until evenly combined but don’t overmix then tip into prepared Lodge skillet.
Bake 35-40 minutes. Brownie should be firm around the outer edges but still squidgy (yes, that is a technical baking term!) in the middle.
Serve dusted with icing sugar and lashings of cream or icecream
Original recipe by Annabel Langbein, adapted in the Milly's test kitchen.