It REALLY is easier than it may seem 
Ingredients: (Makes 9 Brownies)
-100g unsalted butter (or good quality margarine- eg. Bertoli Olive Spread is great for this)
-175g caster sugar (if you don’t have any- put regular granulated sugar into a grinder till its powdery- should be about 10 seconds)
- 75g dark muscovado sugar (aka soft brown sugar)
-125g dark chocolate (NOT cooking chocolate- try and get it 70% cocoa or above) - 1 tbsp golden syrup
- 2 eggs (large/medium)
- 1 tsp Chocolate OR vanilla flavouring/extract (not necessary but makes it nicer)
- 100g plain flour
- 2 tbsp cocoa powder (drinking chocolate powder)
-1/2 (half) tsp baking powder
+8"/20cm square tin
Method:
1- Preheat oven to 180’. Lightly grease the baking tin.
2- All butter, sugar, dark chocolate, syrup into a heavy based saucepan and heat GENTLY (lowest heat possible). Stir till well blended. Set aside to cool. (NB: try not to overcook as the ingredients can separate again- as soon as it is blended together- that should be enough- don’t panic if it does begin to separate- you can still use it- just take it off the heat straight away and set aside.)
3- Beat eggs and flavouring in a large mixing bowl. Whisk in the cooled chocolate mix.
4- Sieve in flour, cocoa powder, baking powder. Fold with a spatula (the figure ‘8’ usually works great) till blended.
5- Spoon mix into the baking tin and even out (as you do). Place on the middle shelf of the preheated oven for 20-25 minutes. The edges should come away from the sides of the tin. Remove and cool on a wire wrack! Cut into 9 squares Its fine if the brownies are still a little sticky/ gooey in the centre- they’re supposed to be like that 
Follow the instructions and amounts carefully and your brownies will be a sticky, luscious, scrumptious creation!
Enjoy!