Pre-heat the oven to 190C (170C fan). Line your baking tin with baking paper.
Break the chocolate up - the smaller the pieces, the faster it will melt. We like to bash it in the pack first. Weigh the butter & sugar, and place in a dry heat-proof bowl with the chocolate. Stir to combine.
Use a saucepan that will fit the bowl on top, and place on a very low heat. Fill the bottom with boiling water. Place the bowl on top - it should not touch the water. Stir the mixture occasionally with a dry plastic or silicone spoon or spatula until the butter & chocolate melts. See our melting chocolate Tip. Remove the bowl from the pan, and allow the chocolate mixture to cool slightly. Beat the eggs into the mixture.
Optional: If adding inclusions, mix them into the batter now. We added some chopped coconut fudge. You could alternatively poke them into the batter once in the tin.
Stir the flour and cocoa powder in well. Pour the brownie batter into the prepared tin.
Bake for about 35–40 minutes, or until the top & edges of the brownie are just firm, but there is still some softness and give in the middle.
Optional: If using a topping, put it on either when you take the brownies out, or about 5 to 10 minutes before the end of the cooking time, if you want the topping to stick. We used some flaked roasted coconut, and added 10 minutes before the end, pushing it down slightly into the brownie.
Allow to cool in the tin. Then cut into squares & enjoy!
