Perky Brownies

So much for being on a diet - my recipes seem to be predominantly baking.
This was in the Times in an article about the owner of The Perky Peacock a coffee shop on Lendal Bridge in York

Perky brownies
From the Perky Peacock

Ingredients

250g unsalted butter
200g dark chocolate (70 per cent cocoa solids), broken into small pieces
350g caster sugar
75g cocoa powder
75g plain flour
1 level tsp baking powder
2 large pinches of salt (my addition)
4 large free-range eggs, beaten

Method

Preheat oven to 180C/gas mark 4. Line 20 x 30cm baking tray with parchment.

Melt the butter and chocolate in a bowl over a pan of simmering water. In a second, larger bowl sieve the sugar, cocoa, flour, salt and baking powder. Add the eggs to dry ingredients and mix to a paste. Stir in the chocolate and butter. Turn into the lined baking tray and bake for 30 minutes until risen, but still a bit gooey in the middle. Cool and cut into brownies. They will sink, which tells you they are just right in the middle.

Cooking note.  My french oven is a bit on the hot side.  I find it a good idea to set the alarm for 25 mins, then check every minute or so as I prefer them a biy gooey in the middle rather than cooked through.