Classic Brownies

Recipe

• 200 g dark chocolate
• 110 g unsalted butter
• 100 g granulated sugar
• 100 g brown sugar
• 3 large eggs
• 3 g salt
• 5 g vanilla extract
• 60 g all-purpose flour
• 25 g cocoa powder

Method

1. Preheat the oven to 180°C (350°F). Line an 8×8-inch pan with parchment paper.

2. Melt the dark chocolate and butter together over a double boiler, stirring until completely smooth and glossy.

3. Sift the cocoa powder directly into the warm chocolate and butter mixture. Whisk until completely smooth to bloom the cocoa and deepen its chocolate flavour. Set aside to cool until warm rather than hot.

4. In a separate bowl, combine the eggs, granulated sugar, and brown sugar. Whip thoroughly until the mixture becomes pale, thick, and roughly doubled in volume. Do not rush this step—it is important for creating the thin, shiny, crackly top on the brownies.

5. Add the salt and vanilla extract to the egg mixture and gently whisk until combined.

6. Slowly stream the warm chocolate mixture into the egg mixture while gently whisking until smooth and evenly combined.

7. Add the flour and gently fold just until no dry streaks remain. Avoid overmixing once the flour has been added.

8. Pour the batter into the prepared pan and spread it evenly.

9. Bake on the middle rack for 25–30 minutes. The brownies are ready when a skewer inserted into the centre comes out with moist crumbs attached. It should not have wet batter, but it should not come out completely clean either.

10. Let the brownies cool completely in the pan before cutting into 9 pieces.