This is my go-to brownie recipe. Are you short on time, high in need of chocolate? These brownies are the answer! I like these brownies so much that I use the recipe as the key component in a number of other desserts, including Brownie-stuffed Hamantashen.

When short on time but still wanting to serve dessert, I have been known to serve these as part of a ‘make it your own dessert’ bar. I put out a variety of creamy things—like peanut butter, Nutella, biscuit cream, halva cream, chocolate sauce, and ice cream. Then I set up a dish filled with toppings: broken-up cookies, sprinkles, chocolate chips, and loads of fresh fruit. Everyone makes their own brownie extravaganza!

INGREDIENTS:

• 300g (10 oz) 70% cocoa chocolate, broken up into chunks
• 225g (1 cup) butter (or vegan alternative), cubed
• 5 Medium (4 large) eggs, beaten
• 1 teaspoon vanilla
• 350g (1 ½ cups) caster (superfine) sugar
• Pinch of salt
• 190g (1 ½ cups) plain (all-purpose) flour

METHOD:

1. Preheat the oven: Set to 180°C (350℉). Line a 20 x 30 cm (9 x 13 inch) cake tin with baking paper.
2. Melt the chocolate and butter: In a heatproof bowl over a pan of simmering water, melt the chocolate and butter together. Alternatively, use a microwave-safe bowl, heating in 20-second bursts and stirring between each burst until smooth. Let cool slightly.
3. Add the eggs: Pour the beaten eggs into the cooled chocolate mixture and mix well.
4. Add remaining ingredients: Add the vanilla, sugar, flour, and salt, and mix until just blended.
5. Bake: Pour the batter into the prepared tin and bake for 20–25 minutes. (Do not use convection; the brownies will dry out.) The edges will look crackled, and the centre will feel firm but remain gooey.
6. Cool and serve: Let the brownies cool in the tin for 20 minutes. Slice into squares and serve as they are—or with ice cream and chocolate sauce.

MAKE AHEAD:

Brownies will keep in an airtight container at room temperature for up to 5 days, or can be frozen for up to 6 weeks.