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  • 200g dark chocolate (55% cocoa solids)
  • 225g unsalted butter, chopped
  • 100g (2/3 cup) plain flour
  • 65g (2/3 cup) Dutch cocoa, plus extra, to dust
  • 1 tsp baking powder
  • 440g (2 cups) caster sugar
  • 4 eggs, lightly beaten
  • 1 tbs vanilla extract


To line pan: Preheat oven to 160C. Grease a 20cm square cake pan, then cut 2 x 20cm x 45cm sheets of baking paper. Use one sheet to line the base and two sides, extending paper beyond rim. Place second sheet in pan in the opposite direction to line base and remaining two sides, also extending it beyond rim.

To chop chocolate: Using a serrated knife (for thick blocks of chocolate, it provides more traction than a straight-bladed knife), cut chocolate into rough 1.5cm chunks.

To make brownie: batter Place butter and a large pinch of salt in a small pan. Melt over low–medium heat until almost melted. Set aside to finish melting and cool slightly. Sift flour, cocoa and baking powder into a large bowl. Stir in sugar. Working in 3 batches, add butter and eggs alternately to dry mixture, stirring well to combine after each addition. Stir in vanilla, then chocolate until combined.

To cook brownie: Spoon mixture into prepared pan. Using an offset spatula or the back of a spoon, spread evenly. Bake for 1 hour or until top is risen (it might dip slightly) and a skewer inserted into the centre comes out clean (the skewer might be slightly oily with a few crumbs attached; make sure it doesn’t have uncooked batter attached). Cool completely in pan, then, using the paper as an aid, lift the brownie with paper from pan onto a chopping board. Peel away paper, dust with extra cocoa, if desired, then cut into 5cm squares.