My chocolate brownies are incredibly rich yet unbelievably light at the same time. They’re a sure fire hit. For perfect results follow my instructions on using a temperature probe to get the exact setting point where they are cooked through and still gooey. They will keep in an airtight box for 2 weeks….not that they ever last that long!
280g unsalted butter
280g 70% dark chocolate
420g white caster sugar
6 medium eggs
1 teaspoon vanilla paste
130g plain flour
60g cocoa powder
150g milk chocolate chips
Place a rack in the centre of the oven and preheat to 160c fan/180c.
Line a 20cm x 30cm baking tin with non stick baking parchment.
Put the 70% dark chocolate and butter in a bowl and melt in a microwave set on low until you can stir it all together and it is luke warm. Place on one side.
Put the sugar, eggs and vanilla paste into a mixer and mix with a whisk for around 5 minutes until pale and fluffy.
Using a spatula, fold in the melted butter chocolate mix. Give it a good fold until well combined and some of the air has been knocked out.
Sift in the salt, flour and cocoa powder and fold well again until well combined.
Finally fold in the milk chocolate chips.
Pour the mixture into the prepared tin.
Bake for 25 minutes then check with a temperature probe every 3 further minutes until the centre reaches 85c. That will give you the right consistency of gooeyness but ensures they are cooked through. If you don’t have a temperature probe feel the top in the centre until just firm.
Allow to cool in the tin, then cut into 18 slices.