Think of the richest, fudgiest brownies you've ever eaten, and now think of them one decadence level up—with an oozing molten chocolate centre.
- 1 cup (150 g) plain (all-purpose) flour
- ¾ cup (75 g) cocoa
- ¾ cup (130 g) brown sugar
- 1⅓ cups (290 g) caster (superfine) sugar
- 175 g unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 3 eggs
- 125 g dark chocolate, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl. Mix until smooth.
- Add the chocolate and stir to combine.
- Preheat oven to 160°C (325°F). Lightly grease and line a 20cm square tin with non-stick baking paper.
- Spread the mixture into the tin.
- Bake for 50 minutes – 1 hour or until the brownie is set+.
- Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.
+ The brownie is ready when the top feels set to the touch.
If you're not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It'll continue to set in the tin, but stay soft and fudgy in the centre.
The two types of sugar in these brownies work their magic in different ways. Caster sugar lends sweetness and helps create a smooth and crispy top. Brown sugar adds to the luscious moist centre.
Brownies will keep in an airtight container for up to 1 week.