Preheat the oven to 180ºc/160ºc fan and line a 9x13” tin with parchment
Melt the chocolate and butter together until smooth and cool for 5 minutes
In a new bowl, whisk the sugar and eggs together for a couple of minutes to thicken
Fold through cooled chocolate mix
Fold through flour and cocoa
Pour into the lined tin
Bake for 20-25 minutes (until a small wobble in the middle)
Cool fully in the tin, and then set in the fridge for at least 2 hours
Optional - dust with extra cocoa or decorate however you want
