Fudgy chocolate brownies
A dense chocolate centre beneath a delicate crust.
Ingredients
| Ingredient | Amount | Baker’s % |
|---|---|---|
| Batter | ||
| Unsalted butter | 170 g | 136% |
| Dark chocolate | 113 g | 90.4% |
| White sugar | 333 g | 266.4% |
| Whole egg | 150 g | 120% |
| Vanilla extract | 8 g | 6.4% |
| Cocoa powder | 84 g | 67.2% |
| Plain flour | 125 g | 100% |
| Fine salt | 4.5 g | 3.6% |
| Chocolate chips | 180 g | 144% |
| Total | 1167.5 g | 934% |
Method
- 1
Set a conventional oven to 177°C / 350°F. Line the tin with parchment, leaving lifting tabs.
- 2
Gently melt butter with half the chopped dark chocolate. Beat eggs and sugar until pale and thick.
- 3
Combine the warm chocolate mixture and vanilla with the eggs. Sift in cocoa, flour and salt.
- 4
Fold through the remaining chocolate and chips. Spread evenly in the tin.
- 5
Bake for approximately 30–32 minutes. A skewer should carry moist crumbs, rather than liquid batter. Cool in the tin.