Devilish Chocolate Brownies

50 g CHOC Chick Raw Cacao Butter Beans
50 g butter
3 tbsp CHOC Chick Raw Cacao Powder
100 g dark brown soft sugar
6 tbsp CHOC Chick Sweet Freedom or other fruit syrup
1 tsp vanilla extract
2 eggs beaten
100 g self raising flour
1 pinch salt

Preheat the oven to 180 Centigrade.
Line a square tin with baking paper (if you don't have a square tin then a standard Victoria Sandwich tin will work just as well) and set aside.
In a bowl over a pan of hot water, melt the butter and cocoa butter. When completely liquid, remove the bowl from the heat.
Whisk the cacao powder and sugar into the melted butters and keep whisking until the mixture is smooth.
Add the vanilla, eggs and Sweet Freedom and whisk until the mixture is evenly combined.
Using a wooden spoon, gently mix the flour and salt into the wet ingredients and then pour into the prepared baking tin.
Bake for 25-30 minutes, until the brownies no longer wobble when moved.
Remove from the oven, lift the brownies out of the tin by holding the baking paper and leave to cool on a wire rack. Don't be tempted to eat the brownies hot – they develop a satisfyingly yummy crust on the edges when left to cool!

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Variations: try adding chopped nuts, dried fruit or chopped chocolate to the mixture before pouring it into the tin.