Preheat the oven to 350 F or 180 C and grease an 8 inch (20 cm) cake tin with butter and then dust with flour (you could also use a square tin for regular-shaped brownies).

To a medium sized saucepan over medium heat, add the butter, sugar, chocolate and maple syrup.

Melt until smooth, then take off the heat and cool slightly. This step can also be done using a microwave - place the ingredients in a heat-proof bowl and microwave stirring very 30 seconds to 1 minute.

Whisk in the eggs and vanilla, followed by the baking soda, salt, cocoa powder and flour.

Pour into the prepared tin and bake for 20-25 min. This cake can be served cold out of the fridge or warm, with fresh fruit, icing sugar and whipped cream or creme fraiche.