Name: Super Fudgy Chocolate Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16
Ingredients: 115 g unsalted butter; 200 g dark chocolate; 200 g caster sugar; 50 g brown sugar; 3 large egg; 1 tsp vanilla extract; 75 g all-purpose flour; 25 g cocoa powder; 0.5 tsp salt; 100 g chocolate chip

UntrainedChef

Tips from the kitchen

Let the melted butter and chocolate cool for a few minutes before you whisk in the sugar. If it's too hot you'll scramble the eggs when they go in.
Sift the cocoa and flour before folding. Cocoa clumps badly, and once the batter is mixed you can't break the lumps up without overworking it.
The toothpick test is the whole game here. You want a few moist crumbs clinging to it, not clean. Clean means you've gone too far and lost the soft middle.
Cool them all the way in the pan before lifting out. Warm brownies fall apart when you cut them, and the center sets up as they cool.
For clean squares, wipe the knife between cuts. The chocolate chips and fudgy middle drag across the cuts otherwise.

Ways to vary it

A handful of chopped walnuts or pecans folded in with the chocolate chips adds a bit of crunch if you like that.
Swap half the dark chocolate chips for white chocolate ones for some sweet pockets against the dark base.
A pinch of flaky salt scattered over the top before baking plays well with the dark chocolate.

Storage & leftovers

Keep them in an airtight container at room temperature for up to 4 days, or in the fridge for about a week if you like them firmer and colder. They freeze well too, wrapped individually for up to 3 months. Bring frozen squares back at room temperature, or warm one in the microwave for 10 to 15 seconds to soften the middle again.