Kaffeine's Brownies

Here's a revised version of my dirty dirty evil brownies with a new stunning picture thanks to Etienne, plus an updated method.
When developing this recipe for Kaffeine I had Peter (Kaffeine's owner) and Cathrine (Ex-lead barista/manager) test several batches till it was perfected. I think the main reason these brownies stand out from the rest is the brand of cocoa powder, its called Barry Cocoa and I get it sent in from France. Ive seen it stocked in a few decent deli's and serious chocolate stores and well worth the extra £££! I must also put a little disclaimer here too... Unless you intentionally want to wake up in the middle of the night panting and in a sweat don't eat more than 1 piece for dessert. And if you're feeding a small child my brownie recipe I'd only let them eat a quarter of one piece, its not worth mentioning the hyperactive behaviour that follows.
Even with all my warning these Brownies are amazing and I sincerely haven't tasted better which is why its probably one of Kaffeines strongest sellers.

300g Dark Belgium chocolate drops (53% cocoa solids)

100g Cocoa (24% cocoa fat)

4 Eggs

150ml Cream

250g unsalted butter

100g plain flour

500g sugar

1 teaspoon vanilla

1 teaspoon baking powder

METHOD:

Third fill a small pot with water and place on high heat element, dice the butter in to small cubes and place in a medium sized stainless steel mixing bowl with chocolate. Once the water has come to a simmer place the bowl over pot (make sure the bottom of the bowl isn’t touching the water as this sometimes splits chocolate) and stir occasionally till the butter and chocolate are melted and well combined then remove from heat. Add cream, eggs and vanilla to the melted chocolate and beat till well combined. Put in a large mixing bowl sugar, flour, cocoa, and baking powder and mix together with a spatchular or wooden spoon, pour wet mixture over dry and mix beat together till smooth.

Line a 30x20cm (3cm deep) baking tray with parchment paper and pour brownie batter into the tray, even out with back of spoon and bake at 180oC for 30-35minutes.

The brownie should still be a bit soft and wobbly when removed from the oven. Leave brownies too cool for 8 hours before cutting into 16 piece's.