1. Set the oven to 175 degrees and grease a 30cm x 20cm baking tin, then line with greaseproof paper.
2. Melt the butter and chocolate together in a saucepan, set aside to cool.
3. Beat the eggs with the sugar & vanilla until ribbons form - the mixture will become thick, much like double cream. This will take at least 4 minutes and the colour will turn to a lovely pale yellow.
4. Mix together the flour and salt.
5. When the chocolate mixture has cooled, fold In one third of the egg mixture, then fold in the remaining. Sift in the flour and combine until you have a smooth and consistent mixture.
6. Pour evenly into the lined tin and bake in the oven for around 30 - 35 minutes… the brownies should be just set in the middle, with a nice crisp crust on top.
7. Leave them in the tin for 10 minutes to cool, then remove from the tin using the greaseproof paper and leave to cool on a wire rack.
Makes 20 good sized brownies
375g unsalted butter at room temperature
80g Willie's Cacao (the pink one Is my favourite)
300g good quality dark chocolate
500g caster sugar
225g plain flour
1tsp Maldon sea salt
1 tsp vanilla extract
Note: If you put a skewer in the brownies and it comes out clean they are overcooked! You want the mixture to stick slightly, but not be too liquidy… so keep an eye on them for the last 5 minutes of baking.
Also - word to the wise, the better your chocolate, the better your brownies will taste. Simples.