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Classic chocolate brownies

We guarantee you'll have most of the ingredients for this at home already!
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Ingredients
  

  • 250 g unsalted butter chopped
  • 250 g dark chocolate chopped
  • 6 eggs
  • 2.5 cups caster sugar
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1.5 cups plain flour
  • 1/2 cup Dutch cocoa powder

Instructions
 

  • Preheat the oven to 150C (conventional - top and bottom heat). Line a lamington pan (we use a 38cm x 26cm) rectangular cake tin with baking paper.
  • Melt butter and chocolate in a medium size pot on induction, power level 3 stirring occasionally. Mix to incorporate.
  • In the meantime, in a stand mixer fitted with the whisk attachment and a medium bowl, whisk eggs, sugar, vanilla and salt until pale and fluffy.
  • Sift cocoa powder and flour into a separate bowl. 
  • With the machine still operating on slow speed, add chocolate mixture into egg mixture then incorporate the flour and cocoa powder mixture.
  • Pour it into the prepared cake pan. Bake on the middle shelf for 50 minutes.
  • Allow to cool completely then transfer to the fridge. It is easier to portion when the brownie is fridge cold and it will also give you a cleaner cut.
  • Cut into squares.

Notes

The Westinghouse 60cm Stainless Steel Pyrolytic Built-In Oven WVEP615SC was used to make this recipe.