Makes 12 brownies


225g chocolate chips or cooking chocolate

350g unsalted butter

90g cocoa powder

550g caster sugar

275g plain flour

6 medium eggs

2 tsps vanilla extract

1.5 tsps Maldon salt


Preheat the oven to 165°c (145°c for a fan assisted oven). Line a lightly buttered rectangular metal cake tin (approx. 40cm by 30cm) with greaseproof paper, draping the greaseproof over the edges of the tin.

In a large heat proof bowl, melt the butter with the chocolate over a pan of hot water, stirring occasionally with a rubber spatula. Remove from the heat and set aside to cool.

Mix all the dry ingredients so everything is well combined. Whisk the egg and vanilla extract and add to the dry ingredients with the chocolate and batter. Lightly combine with a wooden spoon being careful not to overwork the mixture. Pour the batter into the prepared tin and smooth the surface of the batter with a rubber spatula. Sprinkle the batter evenly with Maldon salt.

Bake the brownies in the centre of the oven for 35 minutes, until the edge starts to crack. The centre should be slightly soft. Let the brownies cool at room temperature for an hour. Cut into twelve squares.

The brownies are perfect with coffee by themselves, or serve as a dessert by reheating in a microwave on a medium heat for 30 seconds and serve with cream or ice cream.