We find that sometimes a whole brownie is just too much, so we had a brainwave: cut them into bite-sized pieces and you’ve got the perfect portion (which we then eat five of). We must also mention the mini Stonehenge replica our manager
Place the butter and dark chocolate in a heatproof bowl set over a saucepan of simmering water over a low heat and stir until just smooth. Allow to cool.
Place the eggs and the sugar in a bowl and beat until light and creamy. Using a spatula or a large metal spoon, fold in the chocolate mixture. Sift over the flour and cocoa powder and mix to combine. Add the chocolate chunks or chips, then pour the mixture into the prepared tin or tray.
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