Fudgy Brownies

9 standard portions

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Ingredients

• 180 g Unsalted butter
• 180 g Dark chocolate chips or finely chopped chocolate
• 150 g Caster sugar
• 150 g Soft light brown sugar
• 3 Eggs (Medium, free-range)
• 1 tsp Vanilla extract
• 100 g Plain flour
• 30 g Cocoa powder
• 1/2 tsp Fine salt
• 100 g Milk chocolate (Cut into chunks)

Method

1. Prepare: Preheat the oven to 160°C fan/180°C/350°F/Gas Mark 4 and line a 20x20cm cake tin with parchment paper.
2. Melt the chocolate and butter: Add the butter and dark chocolate to a large heatproof bowl and melt together in short bursts in the microwave, stirring between each burst until smooth. Leave to cool for a few minutes. (You can also do this in a bowl sitting on top of a pan with a few cm of simmering water, just make sure the water doesn’t touch the bottom of the bowl.)
3. First whisk: Whisk in the caster and light brown soft sugar. Don’t worry if the mixture looks a little grainy.
4. Second whisk: Whisk in the eggs and vanilla extract until well combined and shiny.
5. Sift in next ingredients: Sift in the plain flour, cocoa powder and salt and use a large spoon to fold into the mixture. (The batter will be quite thick so stick with it but stop mixing when there are no pockets of flour left.)
6. Choc chunks in: Gently stir in the milk chocolate chunks and spoon into the lined cake tin.
7. Bake: Bake for 25-30 minutes. You need to keep an eye on your brownies towards the end of the baking time. They should have set edges and a crackly top but a skewer will come out with some sticky crumbs on it.
8. Cool: Leave to cool completely in the tin before slicing.