Chewy chocolate brownies

A classic brownie recipe, this version uses a bain-marie of simmering water to gently melt down the chocolate and butter base for a method that prevents the chocolate from burning as it often can in the microwave! This recipe comes from comedian Bron Lewis

• makes

  9

• prep

  20 minutes

• cook

  25 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

series • CookingPG

Ingredients

• 300 g dark cooking chocolate, roughly chopped, divided
• 150 g butter, diced
• 3 large eggs
• 1 cup brown sugar (or caster sugar)
• 1 tsp vanilla bean paste
• ¾ cup plain flour
• ¼ cup dark cocoa powder
• ½ tsp sea salt flakes, plus extra to serve
• 1 cup lightly toasted walnuts, roughly chopped

Cooling time: 15 minutes

Instructions

1. Preheat the oven to 180°C (160°C fan-forced). Grease and line a 20 cm square cake tin.
2. Combine 200 g dark chocolate and the butter in a large heatproof bowl. Place the bowl over a saucepan of gently simmering water over low heat and stir until the chocolate is melted and smooth. Remove from the heat and allow to cool lightly. Whisk in the eggs, sugar and vanilla. Fold in the flour, cocoa powder, salt, walnuts and extra 100 g dark chocolate. Pour the brownie batter into the prepared tin and bake for 25 minutes.
3. Remove from the oven and allow to cool for 15 minutes before lifting out onto a board. Cut into squares, then sprinkle with a little extra sea salt flakes and serve.

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Cook's Notes

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.