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Preheat the oven to 180C/160C fan/350F/Gas Mark 4 and line a 22cm x 30cm diameter baking tin with baking parchment.
For the brownies, melt the chocolate and butter in a large heatproof bowl sitting over a saucepan of barely simmering water.
With a hand-held electric mixer, whisk the sugar and eggs together for 2-3 minutes until pale and fluffy. Slowly add the melted chocolate and butter then add the vanilla extract and continue to whisk until thickened. Lastly, sift in the flour and baking powder and fold in gently.
Turn the mixture into the prepared tin and bake in the middle shelf of the oven for 25 minutes until the top is firm and the cake has come away slightly from the sides of the tin.
Remove the brownies from the oven and allow to cool before adding the glaze.
To make the glaze, melt the chocolate and butter in a bowl sat over a pan of just simmering water.
When melted, remove from the heat, whisk in the icing sugar and the cream.
Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface.
Pour over the brownies and allow to set slightly before removing from the tin and slicing to serve.