Deeply chocolatey brownies that have a wonderfully fudgy centre.
Ingredients150g Anchor® Butter, cut into cubes, plus extra for greasing
200g dark chocolate, broken into pieces
300g caster sugar
1 tsp vanilla extract
150g plain flour
1 tsp baking powder
Directions1. Preheat the oven to 170C, gas mark 3. Grease a 21cm x 21cm square cake tin and line with baking paper. Place the butter and chocolate in a heatproof bowl and place over a pan of barely simmering water (the base of the bowl should sit above the water without touching it). Allow the butter and chocolate to melt together, stirring occasionally.
2. When melted, remove the bowl from the heat and allow to cool for 5 minutes. Whisk in the sugar and vanilla until combined. Then, one at a time, whisk in the eggs.
3. Sift the flour and baking powder into the bowl and fold through until smooth. Scrape the batter into the cake tin and bake for 35-40 minutes until a skewer inserted into the centre comes out with just a few crumbs on it. Cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely before slicing into 16 squares.