Brownies

Instructions 👩🏻‍🍳

• Step 1
  Preheat oven to 180°C/350°F (160°C fan forced).
• Step 2
  Spray a 20cm/8″ square tin with oil and line with baking/parchment paper with overhang (Note 2).
• Step 3
  Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
• Step 4
  Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
• Step 5
  Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
• Step 6
  Bake 24 minutes for really gooey in the center, 28 minutes for fudgy but still very moist (my favorite, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick test photos).
• Step 7
  If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
• Step 8
  Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.