THE PUMP STREET BAKERY CHOCOLATE BROWNIE RECIPE

Ingredients

300g dark chocolate (Our current favourite is the Solomon Islands 72%)

150g unsaltedbutter (or use salted, and ½ the sea salt below)

4 large eggs

400g caster sugar

5g (1tsp) vanilla extract

260g plain flour

9g (1 tsp) sea salt

Method

Preheat your oven to 180C (350F) and ensure there is a rack in the middle of the oven. In a large, heatproof bowl, combine the chocolate pieces and the butter and place over a pot of simmering water (bain marie) to slowly melt, making sure the water does not touch the bottom of the bowl. Feel free to stir them from time to time to help them along. Once they are completely melted, remove from the heat and allow to cool for a few minutes while you gather the remaining ingredients.

Combine the flour and sea salt. Grease and line a 20cm (8inch) baking tin with parchment paper, or use a silicone one, unlined. Once the chocolate and butter have cooled, add the eggs, one at a time mixing with a rubber spatula until they are fully incorporated and the mixture becomes super silky and fudgey.

Stir in the sugar, followed by the vanilla and once everything is mixed, add the flour and salt. Be careful not to overmix at this stage–folding slowly will keep the brownies tender. Pour the batter into the prepared dish and bake for 18-20 minutes until set in the centre (when the wobble is JUST gone). Remove and allow to cool completely before slicing and devouring. Eat as they are, or serve warm with vanilla ice cream.

Watch Pump Street founder Jo bake the Chocolate Brownie in our Pump Street at Home series on YouTube