Fudgy chocolate brownies

Fudgy chocolate brownies.
Fudgy chocolate brownies. Photo: Marina Oliphant
Difficulty
Easy

Spread the love with a simple chocolate brownie recipe, put together in one pot. The important principle for a perfect brownie is to get the baking time right. Undercooked and it's too gooey; overcooked and it's cake. For maximum flavour, brownies should be taken out of the oven while moist. A skewer inserted will be covered with lots of gooey crumbs. The top should be set, risen and slightly cracked.

Ingredients

250g unsalted butter

125g dark chocolate (58 per cent cocoa), chopped

2 cups castor sugar

4 large eggs

1 tsp vanilla essence

1 cup plain flour

1/4 cup dutch cocoa

1/2 tsp salt

125g toasted walnuts, chopped

1/4 cup dark chocolate chips

Method

Preheat fan-forced oven to 180C (200C conventional). Lightly grease and line a 18cm x 28cm shallow rectangular cake pan. Heat butter and chocolate in a medium saucepan over low heat, stirring with a wooden spoon. Remove from heat and stir in sugar. Beat in eggs one at a time and stir in vanilla. Sift in dry ingredients and mix until thoroughly blended. Stir in walnuts. Pour into prepared pan and sprinkle chocolate chips on top. Bake for 45-50 minutes, or until a skewer comes out covered with lots of gooey crumbs. Then, remove from oven and allow to cool in pan. Cut into rectangles.