For the perfectly gooey, fudgey chocolate brownie, this is the only recipe you will need.
Really simple to master, and although quite decadent, it is hard to stop yourself eating one whole batch by yourself, which is why I always make two!

Method: 

• Preheat oven to 175°C (150°C fan) and line a 20cm square tin with greaseproof baking paper.
• Melt the chocolate and butter over a bain marie or in short bursts in a microwave and leave to cool for 5 minutes.
• Add the sugar and salt to the chocolate/butter and combine well. Stir in the vanilla.
• Whisk in the beaten eggs until the mixture is smooth.
• Take the sifted flour and sift it (again) into the brownie mixture, beating well until all the flour is combined.
• Leave the mixture to sit for 5 minutes.
• Pour the brownie mix into the tin and bake on the top shelf of the oven for 20 – 25 minutes. The top will have a sugar crust and if you test with a cocktail stick or skewer there will still be sticky crumbs on there. If you want them really gooey don’t be afraid of taking out the tray too soon!  
• It is ready when the top is just about firm to touch and when a knife is inserted to the centre and comes out with moist crumbs.
• Cool the brownies in the tin, remove and cut into squares.

First published in the JC June 27 2013