Ingredients

• 1 cup (150g) plain (all-purpose) flour
• ¾ cup (75g) cocoa
• ¾ cup (130g) brown sugar
• 1⅓ cups (290g) caster (superfine) sugar
• 175g unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 3 eggs
• 125g dark chocolate, chopped

Method

1. Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl. Mix until smooth.
2. Add the chocolate and stir to combine.
3. Preheat oven to 160°C (325°F).
4. Lightly grease and line a 20cm square tin with non-stick baking paper.
5. Spread the mixture into the tin.
6. Bake for 50 minutes – 1 hour or until  the brownie is set+.
7. Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin. Makes 16
8. NOTE + The brownie is ready when the top feels  set to the touch.

TIPS

1. If you’re not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It’ll continue to set in the tin, but stay soft and fudgy in the centre.
2. The two types of sugar in these brownies work their magic in different ways. Caster sugar lends sweetness and helps create a smooth and crispy top. Brown sugar adds to the luscious moist centre.
3. Brownies will keep in an airtight container for up to 1 week.

VARIATIONS

Salted Caramel Brownies

Ingredients

• 140g store-bought caramel fudge, roughly chopped
• 1 x quantity molten choc-chunk brownie mixture (see basic recipe)+
• 1 teaspoon sea salt flakes

Method

1. Sprinkle the fudge over the brownie mixture, pressing in gently. Sprinkle with the salt. Bake for 50 minutes – 1 hour or until the brownie is set. Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin. Makes 16
2. NOTE: This recipe begins with uncooked brownie mixture – simply prepare the basic recipe until the end of step 5.

Fudgy Chocolate Puddings with Raspberries

Ingredients

• 1 x quantity molten choc-chunk brownie mixture (see basic recipe)+
• 175g raspberries

Method

1. Preheat oven to 160°C (325°F). Lightly grease 12 x ½-cup-capacity (125ml) muffin tins. Divide the brownie mixture between the tins and top with the raspberries, pressing in gently. Bake for 35–40 minutes or until the puddings are just set. Turn out onto serving plates and serve warm. Makes 12

NOTE

+ This recipe begins with uncooked brownie mixture – simply prepare the basic recipe until the end of step 2.

TIP

Perfect as individual desserts, serve warm puddings with double cream.