200g caster sugar
100g muscovado sugar
1 tsp vanilla extract
100g cocoa powder
50g plain flour
¼ tsp salt
100g chopped dark chocolate
Heat the oven to 190C/325F/gas mark 3. Lightly grease a 22cm x 22cm x 5cm brownie tin or oven dish and line with baking parchment.
Place the butter in a saucepan and melt it over a medium heat until it turns golden brown and smells slightly sweet and nutty. Set aside to cool.
In a mixing bowl, and using an electric hand mixer, beat together the sugars and eggs until very thick and glossy – when you lift up the beaters, a ribbon of batter should stay on the surface of the mixture for several seconds. Beat in the vanilla and the browned butter.
Sift together the cocoa, flour and salt into a separate bowl. Gently fold this into the batter with a spatula, being careful not to overmix. Fold in the chocolate chunks, and scrape into the prepared tin with a spatula.
Bake for about 20 minutes, or until one or two large cracks appear on the surface. Leave in the tin to cool slightly and firm up. Lift them out of the tin with the parchment and cut into 16 squares.
To make this recipe gluten free, substitute the plain flour for gluten free plain flour. Or to make it dairy free use dairy free margarine (such as vitalite) and ensure the dark chocolate contains no dairy.