Homemade Fudgy Brownies

Prep time: 15 minutes
Cook time: 25–30 minutes
Servings: 12 brownies

1/2 cup (115 g) unsalted butter

8 oz (225 g) of chopped semisweet or dark chocolate

3/4 cup (150 g) granulated sugar

1/4 cup (50 g) of packed brown sugar

3 large eggs at room temperature

1 teaspoon of vanilla extract

1/2 cup (65 g) plain flour

2 tablespoons (15 g) of unsweetened cocoa powder

1/4 teaspoon of salt.

Optional extras: 1/2 cup of chocolate chips or chopped nuts.

Preheat the oven to 175°C (350°F). Line an 8×8-inch (20×20 cm) baking tin with baking paper and lightly grease it.

Melt the butter and chocolate together in a heatproof bowl set over simmering water, or in short bursts in the microwave. Stir until smooth.

Remove from the heat and whisk in both sugars while the mixture is still warm.

Add the eggs and vanilla one at a time, whisking until the mixture is glossy and well combined.

Sift in the flour, cocoa and salt. Gently fold in with a spatula until just mixed (do not overmix).

Optional: Fold in chocolate chips or nuts.

Pour the batter into the prepared tin and smooth the top.

Bake for 25–30 minutes or until a toothpick inserted into the centre comes out with a few moist crumbs attached.

Leave to cool completely in the tin before cutting into squares.

For a fudgier texture, slightly underbake them.

Chill before slicing to achieve clean edges.

Sprinkle with sea salt for a gourmet touch.

Brownies