I used to think the Ghiradelli brownie, made from the packet, was the BEST but then I came across this recipe with obscene amounts of butter and sugar. Yummo!
250g (80z) butter
1 tsp vanilla extract
1 1/2 cups sugar
1/4 brown sugar
1 1/3 plain (all purpose) flour
3/4 cocoa powder
1/4 tsp baking powder
Preheat oven to 170 C (325F).
Beat the butter, vanilla, sugar and brown sugar with an electric mixer until light and fluffy. (It helps to start with soft butter.) Add the eggs one at a time and beat well.
Sift the flour, cocoa and baking powder over the butter mixture and fold through. (The resulting mixture is quite dry, not runny.)
Plop the mixture into an 20cm (8in) square cake tin base lined with baking paper and bake for 40-50 minutes or until set. Cool in the tin. Cut into squares and serve warm or cool.