Table of Contents
Ingredients
300g dark chocolate (approx. 70% cocoa)
200g unsalted butter
300g sugar
3 eggs (at room temperature)
120g plain flour
½ tsp salt
Preperation
Preheat and Prep: Preheat your oven to 180°C (160°C fan/gas mark 4). Grease a 20×20 cm square baking tin and line it with baking parchment, leaving a slight overhang on the sides to help you lift the brownies out later.
Melt the Chocolate and Butter: Chop the dark chocolate and butter into small pieces. Melt them together slowly using a bain-marie (a heatproof bowl set over a pan of simmering water) or in the microwave in short 30-second bursts. Stir until glossy and smooth, then set aside to cool slightly.
Whisk the Eggs and Sugar: In a large bowl, whisk the eggs, caster sugar, and light muscovado sugar together for about 3–5 minutes. You want the mixture to be pale, thick, and doubled in volume. Stir in the vanilla extract.
Combine: Gently pour the cooled chocolate mixture into the egg mixture. Fold it in carefully using a spatula until just combined, being careful not to knock out too much air.
Sift and Fold: Sift the plain flour, cocoa powder, and salt over the wet ingredients. Fold them in gently until no streaks of flour remain. Do not overmix, or the brownies will become cakey rather than fudgy.
Bake: Pour the batter into the prepared tin and level the top. Bake for 20–25 minutes. The edges should be set, but the centre should still have a slight wobble—they will firm up as they cool.
Cool and Slice: Allow the brownies to cool completely in the tin before lifting them out. For the cleanest slices, pop the tin in the fridge for an hour before cutting into squares.
