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175g unsalted butter, melted and cooledPlace the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth.Lightly grease a 20cm square tin and line with non-stick baking paper.
Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.The brownie is ready when the top feels set to the touch. Brownies will keep in an airtight container for up to 1 week.Buy the full book from
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