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Brownies — Pan of 12

Fudgy, papery top, corner pieces for whoever asks first.

Makes

A 9×13 pan, cut into 12

Hands on

20 min

All in

1 h 30

Oven

175 °C (350 °F)

What you need

• 1 cup (250 ml)butter
• 1½ cups (375 ml)chocolate chips
• 1½ cups (375 ml)granulated sugar
• 4eggs, at room temperature
• 1 tsp (5 ml)vanilla
• ¾ cup (180 ml)all-purpose flour
• ¼ cup (60 ml)cocoa powder
• ½ tsp (2 ml)salt

How it goes

1. 1

   Heat the oven to 175 °C (350 °F). Line a 9×13 pan with parchment, leaving an overhang to lift by.

2. 2

   Melt the butter and chocolate together — low heat, or short bursts in the microwave, stirring. Let it cool until it is warm rather than hot.

3. 3

   Whisk the sugar and eggs together hard for a full three minutes, until pale and thick and the whisk leaves a trail. This is the only step that matters for the papery crust.

4. 4

   Whisk in the warm chocolate, then the vanilla.

5. 5

   Sift the flour, cocoa and salt over and fold gently until just combined.

6. 6

   Bake 30–34 minutes. Pull them while the centre is still soft — a skewer should come out gooey, not clean. They set as they cool.

7. 7

   Cool completely in the pan before cutting, or you will have twelve delicious accidents.

A couple of things

• A clean skewer means you have baked cake. The window between fudgy and cakey is about four minutes.
• Chill them before cutting and the edges come out sharp. Warm from the pan they taste better and look worse.

Contains : wheat, milk, eggs, soy