Preheat oven to 170C fanforced

In a bowl, mix flour, both sugars, melted butter, vanilla and eggs until well combined.

Stir through the chopped up chocolate.

Line a 20cm square pan with baking paper and poor in the brownie mixture.

Cook for 10 mins at 170C then reduce heat to 160C and cook for a further 40 – 50 minutes until the top is cooked to touch. The inside will still be oozy and fudgy.

Allow to cool in the tin for 5 mins then cut into 16 squares and serve warm. If serving at room temp cut when cooled down in the tin. Inside will still be fudgy.

Keep in an airtight tin for up to one week.