If you’re not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It’ll continue to set in the tin, but stay soft and fudgy in the center. The two types of sugar in these brownies work their magic in different ways. Caster sugar lends sweetness and helps create a smooth and crispy top. Brown sugar adds to the rich, moist center.

　　Note: The brownie is ready when the top feels set to the touch. Brownies will keep in an airtight container for up to 1 week.

　　

Ingredients

Makes 16

　　1 cup (150g) plain (all-purpose) flour

　　¾ cup (75g) cocoa

　　¾ cup (130g) brown sugar

　　1⅓ cups (290g) caster (superfine) sugar

　　175g unsalted butter, melted and cooled

　　1 teaspoon vanilla extract

　　3 eggs

　　125g dark chocolate, chopped

　　

Step 1

Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth.

　　

Step 2

Add the chocolate and stir to combine.

　　

Step 3

Preheat oven to 160°C (325°F).

　　

Step 4

Lightly grease a 20cm square tin and line with non-stick baking paper.

　　

Step 5

Spread the mixture into the tin.

　　

Step 6

Bake for 50 minutes to 1 hour or until the brownie is set.

　　

Step 7

Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.

　　From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.