I am always keen to try new treats, especially those that have ‘double chocolate’ in the title. These brownies are indulgent, quick and don’t require many ingredients. The trick is in using the right baking tray size, so that they have the right depth, and leaving them slightly undercooked, so that they are gooey. Also, the better the quality of the chocolate, the better the taste!
200g caster sugar
2 free-range eggs
170g dark chocolate (70% cocoa solids)
1. Preheat oven to 175C degrees. Line a buttered 8-inch square baking tray with baking parchment, allowing 2 inches to hang over sides. Butter lining and set pan aside.
2. Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted and let it cool slightly.
3. Whisk together flour and salt in a separate bowl; set aside.
4. Whisk sugar and eggs on medium speed until pale, about 4 minutes. Add chocolate mixture and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
5. Pour batter into prepared pan and smooth top with a rubber spatula. Bake for about 20 minutes, until a skewer inserted into brownies comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan and lift out the brownies; let cool completely on a wire rack before cutting into squares.