Chocolate brownies for the weekend

20 min active / 90 min total

• 100 g unsalted butter, plus a little for the tin
• 120 g dark chocolate, chopped
• 150 g caster sugar
• 2 large eggs
• 1 tsp vanilla extract
• 70 g plain flour
• 20 g cocoa powder
• ¼ tsp fine salt

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Before you start

Equipment
Oven, 20 cm square tin, baking paper, saucepan, mixing bowl.

Allergens to check
Wheat, Milk, Eggs. Check every ingredient label and possible cross-contact for your needs.

Method

1. 01

   Prepare the tin

   Heat oven to 180°C (160°C fan). Lightly butter a 20 cm square tin and line with baking paper, leaving a little overhang.

   The paper helps lift the cooled slab out without breaking it.

2. 02

   Melt and mix

   Melt butter and chocolate gently in a saucepan over low heat, stirring. Remove from heat and cool until warm, not hot. Stir in sugar, then eggs one at a time and vanilla.

   The mixture should be glossy; let hot chocolate cool before adding eggs.

3. 03

   Fold and bake

   Sift flour, cocoa and salt into the bowl. Fold just until no dry flour remains. Spread in the tin. Bake for 22–28 minutes, checking early.

   The edges are set and a skewer near the centre brings moist crumbs, not liquid batter.

4. 04

   Let them set

   Cool in the tin for at least 40 minutes, longer if the middle is still warm and fragile. Lift out and cut into nine squares.

   Warm brownies can appear under-set; cooling is part of the recipe, not optional waiting.

Notes & keeping

The stated elapsed time includes cooling. Keep covered in a cool place for up to 2 days or freeze individual cooled portions.