Ingredients

Makes about 24 squares

　　150g (2/3 cup, packed) light brown sugar

　　225g (1 cup plus 2 tbsp) superfine sugar

　　225g (1 cup/2 sticks) butter

　　150g (5.25 ounces) dark chocolate, chopped

　　3 eggs

　　115g (1 cup) plain flour

　　75g (3/4 cup) cocoa powder

　　150g (5.25 ounces/about 1 cup) chocolate chips

　　

Special Equipment

You will also need a 20x30cm (8x12-inch) brownie tin.

　　

Step 1

Preheat the oven to 400°F/200°C/180°C fan/gas 6 and line a 20x30cm (8x12-inch) tin with baking parchment.

　　

Step 2

Put the sugars and butter into a large saucepan and heat on medium until the butter has melted. Simmer the mixture for five minutes to allow the sugar to begin to melt, stirring all the time. It should lose its grainy appearance and the butter will combine with the sugar. Remove from the heat.

　　

Step 3

Add the chopped dark chocolate to the warm sugar and butter mixture and stir it in until it is completely melted. Leave to cool to room temperature.

　　

Step 4

When the mixture is cool enough to touch comfortably, beat in the eggs. Add the flour and cocoa powder before stirring briefly to combine. You don't want to overbeat the mixture or your brownies will become too 'cakey'. Fold through the chocolate chips and scrape into the prepared tin.

　　

Step 5

Bake for 20–25 minutes or until the top is shiny and slightly cracked. It will feel slightly underbaked, but for gooey, sticky brownies this is perfect. Leave to cool completely in the tin, then chill in the fridge for an hour to get the ultimate, fudgy center, then cut into squares.

　　From Twist: Creative Ideas to Reinvent Your Baking, © 2017 by Martha Collison. Reprinted by permission of HarperCollins.Buy the full book from HarperCollins or from Amazon.