World's Best Brownies
 Total Time |
|---|
| 60 minutes |
Ingredients
- 245 g dark chocolate
200 g butter
175 g granulated sugar
125 g light brown sugar
4 large eggs
2 tsp vanilla
115 g all-purpose flour- 1 pinch salt
- 100 g dark chocolate chunks (optional)
Cookware
- 1 30 x 23cm cake tin
- 1 baking parchment
- 1 large heatproof bowl
- 1 balloon whisk
- 1 wooden spoon
- 1 wire rack
Instructions
Step 1
Preheat the oven to 350°F. Grease and line a 30 x 23cm cake tin with baking parchment.
Step 2
Put the roughly chopped dark chocolate and butter into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
Step 3
Remove from the heat and cool the chocolate down by whisking in the granulated sugar and light brown sugar using a balloon whisk. Add the eggs and vanilla extract and mix in with a wooden spoon until combined. Sift over the all-purpose flour and salt and stir again until smooth and combined. Pour into the prepared tin, smoothing the top level.
Step 4
Bake for 35 to 40 minutes, until cracked around the edges and soft in the middle (it will firm up as it cools), rotating the tin halfway through baking.
Step 5
If you are adding the dark chocolate chunks (optional), take the brownie out of the oven after 20 minutes and vigorously throw the chunks of chocolate at the half-baked brownie so they break the surface. Return to the oven for the remaining cooking time.
Step 6
Transfer the brownie to a wire rack and leave it to cool in the tin, then cut into squares before serving. Once cooled, the brownies will keep in an airtight container for up to a week. Alternatively, cool the cooked brownie in the tin for 10 minutes, then cut into squares and serve warm with a dollop of thick cream.
Source