How to Make Brownies
A guide to rich, fudgy chocolate brownies.
Ingredients
- 200 g dark chocolate (70 % cocoa), broken into pieces
- 150 g unsalted butter, cubed
- 250 g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 100 g plain flour
- 30 g cocoa powder
- Pinch of salt
Instructions
- Preheat your oven to 180 °C (160 °C fan / gas mark 4). Grease and line a 20 cm square tin with baking paper.
- Place the chocolate and butter in a heatproof bowl over a pan of barely simmering water. Stir until melted and smooth, then remove from the heat and allow to cool for 5 minutes.
- In a large bowl, whisk the sugar and eggs together for 2–3 minutes until pale and slightly thickened. Stir in the vanilla extract.
- Pour the cooled chocolate mixture into the egg mixture and fold together.
- Sift in the flour, cocoa powder, and salt. Fold gently until just combined — do not overmix.
- Pour the batter into the prepared tin and spread evenly. Bake for 20–25 minutes until the top is set and a slight crust has formed, but the centre is still a little fudgy.
- Leave to cool completely in the tin before lifting out and cutting into squares.