EST. TIME: 40 MIN + COOL · SERVES 9
Deep cocoa, glossy tops and an irresistibly soft chocolate centre.
Ingredients
- 115 g butter
- 150 g dark chocolate, chopped
- 150 g caster sugar
- 2 large eggs
- 70 g plain flour
- 20 g unsweetened cocoa powder
- Pinch salt; ½ tsp vanilla
Method
- Preheat oven to 175°C (350°F). Line a 20 cm square tin with baking paper.
- Melt butter and chocolate gently together; cool 5 minutes.
- Whisk in sugar, eggs and vanilla. Fold in flour, cocoa and salt only until combined.
- Spread into tin and bake 20–25 minutes until edges are set and centre has moist crumbs. Cool fully before cutting.
Kitchen note: A slightly underbaked centre sets as the brownies cool.