1. In a water bath, stirring occasionally, melt the butter and chocolate. In any case, do not let the butter-chocolate mixture to boil. We only need to bring chocolate, but not to overheat it. Once the butter and chocolate merge together, remove the mixture from the heat and allow to cool.

2. In a separate bowl, whisk the eggs with the sugar for 3 minutes until the mixture become white and foam.

3. Add egg mixture to cooled butter mixture with chocolate.

4. Mix all until a homogeneous mass.

5. Sift in flour with baking powder and gently stir it only until the moment cease to be visible white stains in the thickness of the mixture.

6. Preheat the oven to 180 degrees. Pour the mixture into a rectangular shape.

7. Bake brownies for about 20 minutes. Their always better to nedopil than perepechi, because in the second case we will lose an incredible chocolate flavor and the very slightly damp internal consistency, which is so famous brownies and are so much loved. As they continue to prepare and once you got the form from the oven, it is better to stop cooking a brownie, when brownie slightly parched from the edges, but still trembling in the middle.

8. Put the brownies on a cutting Board (this will be easier if you carry a knife between the edge form and the edge of the brownie, and then, attaching the Board to the form, turn the form and allow the brownies themselves to fall out onto the Board. Next, using the second Board, again flip.

Enjoy =) Bon appetite!=)