- 300g (10oz) dark chocolate, roughly chopped
- 300g (10oz) unsalted butter, chopped
- 5 free range eggs
- 400g (13oz) caster sugar
- 1tsp vanilla extract
- 150g (5oz) plain flour
- 150g (1¾oz) cocoa powder
- ½tsp baking powder
- Pinch of salt
- 100g (3½oz) dark chocolate chips
- Heat the oven to 180°C (gas mark 4). Grease a shallow 20x30cm (8x12in) baking tin and line with baking paper (leave a little overhanging on the two long sides to help remove the brownies from the tin).
- Melt the chocolate and the butter in a bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth (make sure the bowl doesn't touch the water). Allow to cool.
- Place the eggs, sugar and vanilla in an electric mixer and beat for about 4 minutes or until thick, pale and fluffy. Beat in the cooled chocolate mixture.
- Sift in the flour, cocoa, baking powder and salt and fold in using a large metal spoon, until smooth. Gently fold in the chocolate chips. Spoon the mixture into the tin and smooth the surface.
- Bake for 30-35 minutes or until the top has formed a crust. It should be firm to the touch but still a bit moist in the centre. Allow to cool in the tin, then remove and cut into squares. Store the brownies in an airtight container for up to 2 days.
Remember, higher quality chocolate means you'll make better brownies. Look for a dark chocolate with at least 50% cocoa solids.