The dish with a bit of chocolate // Super Easy Fudgy Chocolate Brownies

Get yourself out of trouble in less than 40 minutes when you've got people coming over or want a late night, moorish snack.

The amazing thing about this recipe is you can make it a couple of different ways and they always come out perfectly. It's also extremely forgiving, just make sure you have the right sized tins or they'll either come out as pancakes or an undercooked, gooey mess. I'll show the easy way below but you can also make a cold sabayon version if you like, the texture just changes slightly and cooking time increases slightly.

This recipe is one of the most requested I've ever had, so, keep it on file for absolutely banging brownies.

The best type of chocolate to use here is dark chocolate to balance out the sweet, fudgy flavour that comes from brown sugar. As there aren't many ingredients in this, product quality is super important. Don't skimp out, but find out what works best for you.

Chocolate Brownie Recipe

Ingredients

• 2 cups brown sugar (lightly pressed)

• 190g butter

• 1/2 cup good quality cocoa powder

• 1 pinch flaky salt, plus a good pinch for the top.

• 2 eggs (room temp)

• 1 cup flour

• Small handful of dark choc chips (optional)

• Small handful of toasted walnuts (optional)

Method

1. Preheat the oven to 180°C, and butter an 8 x 4 inch loaf pan to avoid sticking.

2. In a pot, add the butter and melt gently, don't boil.

3. Once melted, take off the heat and add the cocoa powder, incorporating fully.

4. Mix in the brown sugar and sift the flour, folding in. At this point, the mixture will be on the slightly dry side but don't worry, you'll add eggs in next.

5. When adding the eggs, its important to ensure the mixture isn't piping hot. It shouldn't be as you've turned off the heat after step 2.

6. Add the flaky salt and chopped walnuts if you like.

7. Pour the batter into your greased/ baking papered, prepared pan.

8. Sprinkle the chocolate chips on top plus sea salt then place in pre heated oven for 21-23 minutes, dependant on the type of oven. When an inserted knife comes out clean then it's cooked.

I know its hard to not dig in straight away but if you can let them cool slightly first, the outside will crispen up slightly and the final product will be unbelievable.