½ cup cocoa
1½ tsp vanilla essence
1½ cup caster sugar
¾ cup plain flour
¼ tsp Bake Aid OR ½ tsp DigestEasy OR ¼ tsp Relief
Sift cocoa into medium bowl.
Melt butter over low heat and add to cocoa in a steady stream, stirring with a metal fork continuously to whisk until smooth.
Whisk eggs, Biohawk product of choice and vanilla essence together and add to the cocoa mixture in a steady stream, whisking with fork until smooth.
Stir through caster sugar until well combined.
Fold flour into the mix stirring gently until just combined. Pour into a 20cm square tin lined with baking paper.
Bake in a preheated oven at 160˚C for 25-30 minutes or until firm to touch. Allow brownies to cool in the tray before cutting and serving.