The Best Brownie

I've tried a lot of brownies in my life and I like them fudgy and not cakey. To achieve this you need to slightly undercook the brownie (as compared to a cake) and resist the urge to keep cooking. You cannot cut this brownie after it's straight out of the oven, it must be put in the fridge to set, unless you like it pudding style, which certainly is a decadent dessert option!!

Ingredients

250 grams butter
1 block of Old Gold Original chocolate (180 grams), broken roughly into pieces
1 ½ cups brown sugar (300 grams)
1 teaspoon vanilla
4 eggs
50 grams dark cocoa powder
100 grams plain flour
100 grams dark chocolate, chopped roughly

Method

Line a square 23 cm x 23cm baking tin with 2 pieces of baking paper.
Preheat the oven to 160-165º C (fan forced).
Meanwhile to make the brownie mixture, place the butter into a saucepan and put it on a medium heat on the stove top to melt. Break up the Old Gold chocolate and once the butter has melted, add the chocolate to the saucepan. Let it sit until the chocolate has mostly melted. Then use a whisk to gently encourage the remaining chocolate to melt and emulsify with the butter.
Add the brown sugar and mix well with the whisk. Then add the vanilla.
Make sure the butter/chocolate mixture is cool enough to add the eggs. If so, go ahead and crack the eggs into the saucepan and use a whisk to combine the eggs with the chocolate mixture.
Dump in the flour and mix until just combined.
Pour the brownie mixture into the lined baking tin.
Scatter the chopped chocolate pieces over the top.
Bake for 30 minutes. The brownie is ready if it is soft to touch (if you poke your finger in it would leave a depression/hole). Don't cook until it's firm/hard.
Allow it to stand on your benchtop for 30 mins or so and once cool enought place in the fridge to fully chill. Cut into small squares or rectangles. It's very rich so small is good.

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