From Donna Hay
150 g butter (2/3 cups)
1 1/4 cups sugar
3/4 cup cocoa
1 tsp vanilla extract
1/2 cup plain all purpose flour
Preheat to 325 F
Butter, sugar and cocoa in saucepan on low heat until melted and mixed. Remove from heat. Add vanilla and eggs, whisk well.
Stir in the flour, whisk to combine.
20 cm square cake tin lined with non-stick baking paper.
Bake for 30-35 minutes or until centre is just set. Cool in tin and cut into squares. Makes 16.
Notes: mine baked up to 45 minutes. very moist.