Chocolate brownies

Dense, fudgy squares made with melted dark chocolate and cocoa. One tin makes 16.

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Ingredients

For 16 portions

Preheat the oven to 180 °C (fan 160 °C). Line a 20 cm square tin with baking paper, leaving an overhang for easy removal.
Melt the dark chocolate and butter together in a heatproof bowl set over a pan of barely simmering water (or in short bursts in the microwave). Stir until smooth and leave to cool for a few minutes.
Whisk the sugar into the melted chocolate mixture, then beat in the eggs one at a time until the mixture is thick and glossy.
Sift the flour and cocoa powder together and fold gently into the chocolate mixture until just combined – stop as soon as no dry streaks remain.
Pour into the prepared tin and spread evenly. Bake for 22–28 minutes: the top should look set and a skewer inserted near the centre should come out with a few moist crumbs (not wet batter). Do not overbake if you want a fudgy texture.
Cool completely in the tin before lifting out and cutting into 16 squares.