Makes about 28 brownies
Ingredients
300g Unsalted butter
300g Dark chocolate (or a mix of milk and dark)
5 large eggs
450g caster sugar
1 tablespoon vanilla extract
200g plain flour
1 teaspoon of salt
Preheat the oven to 180C.
Line a 13 x 10inch roasting tin with greaseproof paper.
Melt the butter and chocolate together in a heatproof bowl over a pot of gently simmering water.
Meanwhile beat the eggs sugar and vanilla together until the mixture is thick and creamy and coats the back of a spoon.
Once the butter and chocolate have melted, remove from the heat and beat in the egg mixture. Sift the flour and salt together into the mixture and beat until smooth.
Pour into the roasting tin, making sure the mixture is spread evenly, bake for 20-25 mins or until the top has formed a light brown crust and has started to crack. It should not wobble but should still be soft and gooey in the inside.
Allow to cool for bout 20 mins in the tin before cutting into squares while still in the pan.
