200 g butter
4 tbsp cocoa
400 g sugar
4 cggs
2 tsp vanilla essence
300 g flour
Preheat oven to gas mark 4/180° C. Prepare a 12 x 8 x 2 inch tin by greasing it with butter.
Melt the butter in a saucepan and add the sugar. Stir until it dissolves. Take off the heat and cool. Add the eggs one by one, whip well after each addition. Add the vanilla essence. Fold in the sifted dry ingredients. Pour into the pan and bake for approximately 30 minutes.
Take out of the pan when cooked and cut into 2 x 2 inch squares. Cool on wire rack. Store in an airtight container when cool.