Fudgy brownies

• salted butter↗200g g

  cut into cubes

• dark chocolate↗200g g

  chopped

• granulated sugar↗125g g
• light brown sugar↗100g g
• eggs↗3
• plain flour↗100g g
• cocoa powder↗30g g
• espresso powder↗1tsp tsp
• mix of milk chocolate pieces↗100g g

  white chocolate chunks and pretzel sticks

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Grease a 20 cm square tin and line it with baking parchment. Melt the butter in a large saucepan over low heat. While it melts, place the chocolate in a large bowl beside the stove.

2. 2

   When the butter has melted, increase the heat slightly. Cook for 3‑4 minutes, stirring constantly, until the butter begins to foam, turns golden and smells slightly of digestive biscuits. When this stage is reached, remove from the heat and pour it directly over the chopped chocolate. Wait a few seconds, then stir to melt the chocolate. It should become dark and glossy. Let it cool.

3. 3

   Beat the sugar and eggs in a bowl with an electric mixer until the mixture doubles in volume and forms a 'ribbon' that holds for 3 seconds when the whisk is lifted. Gradually pour the cooled chocolate mixture into the egg mixture, gently folding until the ingredients combine.

4. 4

   Sift the flour, cocoa powder, espresso powder and a pinch of salt. Mix, then gently fold in most of the milk chocolate, pretzel sticks and nuts, leaving some for the top. Transfer the batter to the prepared tin and sprinkle with the remaining chocolate, pretzel sticks and nuts. Bake on the middle rack for 20‑25 minutes, until the surface is glossy and the centre jiggles slightly. Let it cool completely in the tin, then cut and serve.