Killer Brownies

No I'm not talking deranged homicidal 10 year old girls. I'm talking the most chocolatey fudgey  delightfully dense chocolate (yes, again) brownies you have ever had the good luck to have settle upon your hips. If you're currently dieting, this is the time to look away..This page just isn't for you. But if you're after a little mouthful of heaven, read on. This recipe will make around 16 small brownie chunks.

Ingredients
125g Butter, cut into cubes
125g Dark Chocolate, broken into squares
250g Golden castor sugar
2 eggs
125g Plain flour (I used white Spelt)
Method
Preheat the oven to 180 degrees C (365oF, gas 6).
Melt the butter and sugar in a Pirex bowl in the microwave in 20 second bursts, until it's a smooth and shiny liquid. It should take 3 or 4 bursts. 
Meanwhile put the eggs and sugar into a mixing bowl and whisk. 
Pour in the warm chocolate mixture and combine well. Fold in the flour until just combined. 
Transfer the mixture into a baking paper lined baking tin and bake for 10 mins at 180 and then reduce the oven temperature to 170 degrees C (340oF, Gas 4) for an extra 15 mins, until a thin, dry, crispy crust has formed on the top. 
Remove from the oven and allow to cool for 10 mins in the tin on a wire rack. 
Transfer to the freezer for 1 hour. (These will also keep in the freezer for up to 2 weeks). Popping them in the freezer does wonders for the fudgey factor and makes them much easier to cut.
Remove from the freezer and cut into bite-sized chunks. If you put them in an airtight container they'll keep fresh for at least 3 days, if they last that long!