Chocolate Brownies

  1. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9×13-inch pan.
  2. Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt.
  3. Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the centre comes out with crumbs, not wet.

Serves 6 1
Main Ingredients

200g / 14 tbsp unsalted butter (1 3/4 US sticks)

200 g / 1 1/4 cups dark chocolate chips (7 oz) (Note 1)

1 cup (175g) brown sugar, loosely packed

3 eggs, lightly beaten

1 tsp vanilla extract

1/2 cup (75g) plain flour

1/4 cup (30g) cocoa powder

Pinch of salt

180g/6oz dark chocolate block/bar (optional) , chopped into chunks rather than shards, (bittersweet or semi-sweet, cooking chocolate)

  • Preheat oven to 180°C/350°F (160°C fan forced).
  • Spray a 20cm/8″ square tin with oil and line with baking/parchment paper with overhang (Note 2).
  • Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
  • Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
  • Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
  • Bake 24 minutes for gooey in the centre, 28 minutes for fudgy but still very moist, 32 minutes for moist fudge-cake-like.
  • If you did not use the extra chocolate for stirring in, reduce cook time by 2 minutes.
  • Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days or freeze for 3 months.
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