World's Best Brownies

🥘 Ingredients

• dark chocolate 245 g
• butter 200 g
• granulated sugar 175 g
• light brown sugar 125 g
• eggs 4 large
• vanilla 2 tsp
• all-purpose flour 115 g
• salt 1 pinch
• dark chocolate chunks (optional) 100 g

1. 1

   Preheat the oven to 350°F. Grease and line a 30 x 23cm cake tin with baking parchment .
2. 2

   Put the roughly chopped dark chocolate and butter into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
3. 3

   Remove from the heat and cool the chocolate down by whisking in the granulated sugar and light brown sugar using a balloon whisk . Add the eggs and vanilla extract and mix in with a wooden spoon until combined. Sift over the all-purpose flour and salt and stir again until smooth and combined. Pour into the prepared tin, smoothing the top level.
4. 4

   Bake for 35 to 40 minutes , until cracked around the edges and soft in the middle (it will firm up as it cools), rotating the tin halfway through baking.
5. 5

   If you are adding the dark chocolate chunks (optional) , take the brownie out of the oven after 20 minutes and vigorously throw the chunks of chocolate at the half-baked brownie so they break the surface. Return to the oven for the remaining cooking time.
6. 6

   Transfer the brownie to a wire rack and leave it to cool in the tin, then cut into squares before serving. Once cooled, the brownies will keep in an airtight container for up to a week. Alternatively, cool the cooked brownie in the tin for 10 minutes, then cut into squares and serve warm with a dollop of thick cream.