175 g unsalted butter
65 g cocoa powder
340 g caster sugar
2 medium eggs, room temperature
1 tsp vanilla extract
100 g flour
salt
- Heat oven to 350 degrees. If using nuts, toast them for about 5 minutes in the preheated oven.
- Put the butter into a saucepan that is large enough to hold all the ingredients. Set over low head and melt the butter gently, stirring occasionally.
- Take the pan off the heat and stir in the cocoa using a wooden spoon. When the mixture is smooth, stir in the sugar.
- Beat the eggs with the vanilla, until just combined, then stir this into the cocoa mixture. Sift the flour and a couple of pinches of salt and mix until combined.
- Transfer the mixture to a 8 or 9 inch square baking pan that is lined with parchment paper.
- Bake for 30 minutes until a toothpick inserted into the brownie center comes out clean.
- Set the pan on a cooling rack.
