Fudgy Brownies

Step 1/6

• oven
• 20cm square tin
• parchment paper

Preheat oven to 160°C fan/ 180°C conventional/ gas 4. Line a 20cm square tin with parchment paper.

Step 2/6

• 41⅛ g unsalted butter
• 41⅛ g dark chocolate

• saucepan
• wooden spoon

Put the butter and dark chocolate into a medium saucepan over a low to medium heat until melted, stirring continuously. Remove the saucepan from the heat, leave to cool.

Step 3/6

• ⅔ eggs
• 61⅛ g golden caster sugar

• mixing bowl
• electric whisk
• rubber spatula

Mix the eggs and sugar on high speed until they look thick and creamy. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula.

Step 4/6

• 18⅞ g plain flour
• 8⅞ g cocoa powder
• 11⅛ g white chocolate chips
• 11⅛ g milk chocolate chips

• sieve

Sieve the flour and cocoa powder in and fold again to combine. Stop just before you feel you should, as you don’t want to overdo this mixing. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

Step 5/6

Pour the mixture into the prepared tin and put in the oven, after 25 mins gently shake the tin, if the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes or until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

Step 6/6

Leave the whole thing in the tin until completely cold. When cooled remove from tin and cut into quarters, or if you would prefer smaller brownies, cut each quarter into two triangles.

Enjoy your meal!