Brownie
Deeply fudgy chocolate brownies with a crackly top — the kind that are almost too gooey to slice cleanly, in the best way.
Method
Melt the chocolate
Preheat the oven to 180°C (160°C fan) and line a square baking tin. Melt the chocolate and butter together, either in the microwave in short bursts or over a bain-marie.
Whisk the eggs
In a separate bowl, whisk the eggs, sugar and vanilla until pale and slightly thickened.
Combine
Fold the melted chocolate mixture into the egg mixture until smooth.
Fold in the dry ingredients
Sift in the flour, cocoa powder and salt, and fold gently until just combined.
Bake
Pour into the tin, scatter with flaky sea salt, and bake for 25–30 minutes, until the top is cracked but the center still has a slight wobble.
Cool and slice
Cool completely in the tin before slicing into squares — this is what gives that fudgy texture.