Fudgy Chocolate Brownies

Method

1. 1

   Step 1

   Heat the oven to 350°F (180°C / Gas 4), or 320°F (160°C) fan, with a rack in the middle. Line an 8 in (20 cm) square metal baking pan / tin with parchment paper / baking parchment, leaving an overhang on two sides for lifting out the brownies.

2. 2

   Step 2

   Put the butter and chopped chocolate in a medium heatproof bowl set over a saucepan containing 1 in (2.5 cm) of barely simmering water, making sure the bowl does not touch the water. Stir over low heat for 3–5 minutes, until melted and smooth, then remove the bowl from the saucepan and let cool for 5 minutes until warm rather than hot.

3. 3

   Step 3

   In a large bowl, whisk the sugar and eggs vigorously by hand for 2–3 minutes, until slightly thickened and lighter in colour. The mixture should fall from the whisk in a brief ribbon; this whisking helps create the thin, crackly top.

4. 4

   Step 4

   Whisk the vanilla into the egg mixture, then gradually whisk in the warm chocolate mixture. Mix for about 30 seconds, scraping down the sides, until glossy and evenly combined.

5. 5

   Step 5

   Sift the flour, cocoa powder and salt over the chocolate mixture. Fold gently with a flexible spatula, scraping the bottom of the bowl, just until no dry streaks remain; avoid beating once the flour is added.

6. 6

   Step 6

   Scrape the thick batter into the prepared pan and spread it evenly into the corners. Smooth the surface with the spatula, then tap the pan gently on the worktop once or twice to release large air pockets.

7. 7

   Step 7

   Bake for 25–30 minutes, checking at 25 minutes. The top should look shiny and delicately cracked, the edges should be set, and the centre should have only a slight tremble rather than a liquid wobble; a toothpick inserted into the centre should emerge with sticky, moist crumbs but no wet batter.

8. 8

   Step 8

   Set the pan on a wire rack and cool completely, about 2 hours, so the fudgy centre can set before slicing. Lift out using the parchment overhang and cut into 16 squares with a sharp knife, wiping the blade between cuts.