Chewy, Fudgy Chocolate Brownies
200g chocolate, chopped (I use whatever I have on hand, milk or dark – or a bit of both!)
120g butter, chopped
20 grams cocoa powder, sifted
2 tsp vanilla extract
135g all-purpose (plain) flour
Icing (confectioner’s) sugar, to serve
Preheat oven to 180°C (350°F). Line a 20cm x 30cm (8 x 12 inch) tin with foil and spray with cooking oil spray (I often forget and automatically line the tin with baking paper – it works fine too.)
Combine the chocolate and butter in a small heatproof bowl set up over a saucepan of just simmering water, stirring until melted and smooth. Whisk in the sifted cocoa powder, then set aside to cool.
In a medium bowl, whisk together the eggs, sugar and vanilla until combined. Pour in the luke-warm chocolate mixture, whisking constantly until mixed through. Sift over flour, then stir until just combined.
Transfer mixture to lined tin, and use a spatula to smooth the surface. Bake for about 35 minutes, or until tested with a skewer or toothpick – it should come out with a few moist crumbs clinging to it, and the brownie should be slightly thick and puffy.
Move pan to a wire rack to cool fully, then remove brownie from tin and cut into desired slices. Serve with icing sugar sifted over the top. Store in an airtight container.