Fudgy Crinkle-Top Brownies

Method

1. 1

   Heat the oven

   Heat the oven to 175°C (155°C fan, 350°F). Line a 20 cm square tin with baking paper.

2. 2

   Melt chocolate and butter

   Set the chopped chocolate and butter in a bowl over barely simmering water. Stir until smooth, then cool for 5 minutes.

3. 3

   Whisk eggs and sugars

   In a large bowl, whisk the eggs, both sugars and vanilla for 3 to 4 minutes, until pale, thick and ribbony.

4. 4

   Fold in chocolate

   Fold the chocolate mixture into the eggs.

5. 5

   Add dry ingredients

   Sift over the flour, cocoa and salt. Fold until just combined, then stir in the chocolate chunks.

6. 6

   Bake

   Scrape into the tin and bake for 25 to 28 minutes, until the top is set and crackled and a skewer comes out with moist crumbs.

7. 7

   Cool and cut

   Cool completely in the tin, then chill for 1 hour for clean, fudgy squares. Cut into 12.

Tips

• Whisk the eggs and sugars for the full 3 to 4 minutes, until pale, thick and ribbony.
• Fold the flour mixture in only until combined to avoid tough brownies.
• For neat squares, wipe the knife between cuts.

Swaps

• Use milk chocolate chunks instead of dark chocolate chunks for a sweeter finish.
• Use salted butter instead of unsalted butter and omit the fine salt, if your butter is salted.

Storing

Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.