The trick with brownies is not to overcook them – the top should feel firm to the touch, but the centre should still be a little soft when you insert a skewer or toothpick. The chocolate will continue to cook slightly for a few minutes after coming out of the oven.
Best ever brownies
300g dark chocolate, roughly chopped
300g unsalted butter, chopped
5 free-range eggs
350g caster sugar
1 teaspoon vanilla extract
150g plain flour
40g (1/3 cup) cocoa
1/2 teaspoon baking powder
100g dark chocolate chips
Preheat the oven to 180C (fan forced 160C). Grease a shallow 20 cm x 30 cm baking tin and line with baking paper (leave a little overhanging the two long sides to help remove the brownies from the tin). Melt the chocolate and butter in a bowl set over a saucepan of barely simmering water, stirring occasionally until smooth (make sure the bowl doesn’t touch the water). Allow to cool.
Place the eggs, sugar and vanilla in an electric mixer and beat for 3–4 minutes or until pale and fluffy. Beat in the cooled chocolate mixture. Sift in the flour, cocoa, baking powder and a pinch of salt and fold in with a large metal spoon until smooth. Gently fold in the chocolate chips.
Spoon the mixture into the tin and smooth the surface. Bake for 35-40 minutes or until dark brown and the top has formed a crust. It should be firm to the touch but still a bit fudgy. Allow to cool in the tin, then remove and cut into squares. Store in an airtight container for up to 2 days. Makes 15–18