Authordanieldiver
Heat oven to 180C/160C fan. Butter a 30cm x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
Add the butter and chocolate to a microwave safe dish, give it 30 second blasts stirring between each until melted. Then set aside to cool slightly.
Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
Leave to cool a little in the tin before cutting into 12 squares.
Ingredients
Directions
Heat oven to 180C/160C fan. Butter a 30cm x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
Add the butter and chocolate to a microwave safe dish, give it 30 second blasts stirring between each until melted. Then set aside to cool slightly.
Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
Leave to cool a little in the tin before cutting into 12 squares.