The best chocolate brownies

Name: The best chocolate brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16
Ingredients: 225 g butter, plus a little extra for greasing; 150 g light brown soft sugar; 225 g caster sugar; 150 g 60-72% dark chocolate, chopped; 3 Waitrose British Blacktail Free Range Eggs large; 125 g plain flour; 75 g cocoa powder; ½ tsp baking powder; 100 g white chocolate, chopped; Pinch sea salt flakes

Martha Collison's recipe for one-saucepan brownies offers up a shiny, cracked top with chewy edges and a rich, fudgy centre.

4.5 out of 5 stars(2) Rate this recipe

Vegetarian

Makes16
CourseDessert
Prepare20 mins
Cook30 mins
Total time50 mins
Pluscooling

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Ingredients

225g butter, plus a little extra for greasing
150g light brown soft sugar
225g caster sugar
150g 60-72% dark chocolate, chopped
3 Waitrose British Blacktail Free Range Eggs large
125g plain flour
75g cocoa powder
½ tsp baking powder
100g white chocolate, chopped
Pinch sea salt flakes

Method

Preheat the oven to 200°C, gas mark 6. Grease a 20x20cm brownie tin, then line with baking parchment.
Put the sugars and butter into a large saucepan and set over a medium heat until the butter has melted. Simmer the mixture gently for 5 minutes to allow the sugar to begin to dissolve, stirring continuously. It should lose its grainy appearance and the butter will combine with the sugar. Remove from the heat and allow to cool for 10 minutes.
Add the dark chocolate to the warm sugar and butter mixture, then stir until melted. Set aside until cool enough to touch comfortably.
Beat in the eggs. Add the flour, cocoa powder and baking powder, then stir briefly to combine (you don’t want to overbeat the mixture or your brownies will become too cakey). Fold through the white chocolate.
Scrape the mixture into the prepared tin and sprinkle the top with a pinch of sea salt. Bake for 25-30 minutes, or until the top is shiny and slightly cracked. Allow to cool completely, then cut into squares using a sharp knife (see tip).

Cook’s tip

Perfect slices
To get perfectly clean slices, chill your brownies for a few hours, then cut with a sharp knife that has recently been dipped in boiling water. Clean it every few cuts to make sure each one has crisp edges.

Variations to try
Peanut butter brownies Spread ½ the brownie batter into the tin and top with dollops of crunchy peanut butter. Cover with the remaining batter, sprinkle the top with a small handful of chopped salted peanuts and bake as per the method.

Mint chocolate chip
Spread ½ the brownie batter into the tin, then top with a layer of mint thins. Cover with the remaining batter, then bake as per the method.

Biscuit brownies
Arrange your favourite biscuits on top of the brownie batter, then bake as per the method (cover with foil halfway through the bake if the biscuits start to brown). Oreos, custard creams and Lotus Biscoff work really well.