Really Good Chocolate Brownies

This is the ultimate fudgy Brownie recipe, or so my taste buds tell me. I've been cooking these forever and I have no yearnings to continue to test and develop these into something better, as I don't think it's possible. They are simply the best!

INGREDIENTS FOR 16 PIECES
200gm unsalted butter
430gm caster sugar
3 x 59gm extra-large eggs
1tsp vanilla paste or extract
110gm Dutch cocoa
150gm plain flour
pinch salt flakes
 
METHOD

1. Pre-heat oven to 160°C.
2. Line 23cm square tin with non-stick baking paper.
3. To make brownies, place butter and caster sugar in large saucepan. Heat stirring often, until butter has melted and combined with sugar.
4. Add vanilla and stir to combine. Cool for 5 minutes, stirring a few times.
5. Lightly beat eggs and briskly beat into warm butter mixture in saucepan using wooden spoon.
6. Add cocoa, flour and salt. Stir through to make smooth fudgy mixture.
7. Scrape dense brownie mix into tin.
8. Bake for around 40 minutes, until set but still soft.
9. Remove from oven and cool in tin for 10 minutes
10. Tip tin upside down onto wire rack and peel off paper. Flip brownies back over.
11. Once cooled enough to handle, cut brownies into desired size pieces. Cut in half, then half again, give the pan a quarter turn and repeat and you have 16 perfect squares.
12. Serve warm or cold, as part of a dessert with ice cream or on their own.

• These brownies take about 15 minutes to prepare and 40 minutes to cook.
• ‘Dutched’ cocoa makes all the difference in chocolate-based baking. The bitterness has been removed, so all that is left is the beautiful ‘chocolatey’ flavour.
• Brownies freeze well for up to 3 months or store in pantry for a week or so.
• If refrigerated they firm up to a really satisfying texture and are brilliant served chilled in summer.
• Add roughly chopped walnuts, hazelnuts or pecans for a nutty version.
• Scatter about three-quarters of a cup of frozen raspberries on top of raw brownie mix before baking for a lovely tart pop of flavour.
• Swirl about half a cup of Dulce de Leche in top of raw brownie mix before baking for an even more decadent version, or if you are a real chocaholic, add white chocolate buttons to melt into the surface as the brownie cooks.
• Omit salt flakes if using salted butter.