World's Best Brownies

🥘 Ingredients

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

🍳 Cookware

• 30 x 23cm cake tin
• baking parchment
• large heatproof bowl
• balloon whisk
• wooden spoon
• wire rack

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.

   dark chocolate: 245 g, butter: 200 g
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.

   granulated sugar: 175 g, light brown sugar: 125 g, eggs: 4 large, vanilla: 2 tsp, all-purpose flour: 115 g, salt: 1 pinch
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.

   dark chocolate chunks (optional): 100 g
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.