Fudgy Cocoa Brownies

Method

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1. Line a 23 cm square tin with baking paper, leaving an overhang on two sides.

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2. Melt the butter in a saucepan until hot and just beginning to bubble, then take off the heat.

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3. Whisk in both sugars and the cocoa powder immediately, while the butter is still hot. The mixture will look grainy — that is correct at this stage.

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4. Let it cool for 5 minutes, then add the eggs and yolk one at a time, beating hard for 30 seconds after each.

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5. Now beat vigorously for a full 2 minutes with a wooden spoon. The batter will transform from grainy to thick, glossy and ribbon-like. This is what creates the crackly top.

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6. Stir in the vanilla, then fold in the flour and fine salt until just combined.

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7. Fold through two-thirds of the chopped chocolate and scrape into the tin. Scatter the rest over the top.

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8. Bake at 175°C / 345°F for 28 to 32 minutes, until the top is set and shiny and a skewer 5 cm from the edge comes out with moist crumbs. The centre should still be soft.

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9. Sprinkle with flaky salt and cool completely in the tin — at least 3 hours — before lifting out and cutting with a hot, dry knife.

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Chef’s Tips

• Do not skip the two minutes of beating. It is the entire mechanism behind the shiny top.
• Under-bake rather than over-bake. Brownies firm up considerably as they cool.
• Chill them for an hour before cutting for perfectly clean edges.

Pairing Suggestions

• A glass of cold milk or a strong espresso
• Serve warm with vanilla ice cream and salted caramel
• Follow a light meal

Storage & Reheating

Keeps 5 days in an airtight tin and freezes 3 months. The texture actually improves after a night.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.