Chocolate Brownies

Step 1/6

• baking tin
• parchment paper

Preheat the oven to 180°c. Grease and line the base of the baking tin with non-stick baking parchment.

Step 2/6

• 15 g plain chocolate
• 25 g unsalted butter

• bowl
• saucepan
• wooden spoon

Break the chocolate into a bowl and add the butter. Melt the butter and chocolate over a saucepan of barely simmering water, stirring occasionally.

Step 3/6

• 20⅞ g plain flour
• 2½ g cocoa powder
• ⅛ pinch salt
• ⅛ tsp baking powder

• sieve

Remove the bowl from the heat and allow the chocolate to cool slightly. Sieve the flour, cocoa powder, baking powder and salt into a separate bowl.

Step 4/6

• 50 g soft light brown sugar
• ⅓ eggs
• ⅛ tsp vanilla extract

• fork

In a third bowl, beat the eggs and then add the sugar and vanilla extract. Stir the ingredients together until they are just combined.

Step 5/6

• 16⅔ g nuts (optional)

Fold the melted chocolate into the beaten egg mixture. Then fold in the flour mixture and optional nuts. There should be no visible flour.

Step 6/6

• spatula

Spoon the mixture into the tin, smooth on top and bake for 25 minutes. Allow the brownies to cool in the tin before cutting into squares.