• •200 g dark chocolate (70% cocoa solids, broken into pieces)
• •200 g unsalted butter (cubed)
• •250 g caster sugar
• •3 pieces large eggs
• •1 tsp vanilla extract
• •80 g plain flour
• •40 g cocoa powder
• •0.5 tsp salt
• •100 g dark chocolate chips (optional)

Instructions

1. 1

   Preheat oven to 180°C (fan 160°C). Line a 20cm square tin with parchment paper, leaving overhang on two sides.

2. 2
   Ingredients for this step:

   • •200 g unsalted butter
   • •200 g dark chocolate

   Melt chocolate and butter in a heatproof bowl over barely simmering water, stirring until smooth. Cool 5 minutes.

   ⏱️ Timer: 5:00

3. 3
   Ingredients for this step:

   • •1 tsp vanilla extract
   • •250 g caster sugar
   • •3 pieces large eggs

   Whisk sugar, eggs, and vanilla for 3-4 minutes until thick, pale, and doubled in volume. This creates the crackly top.

   ⏱️ Timer: 4:00

4. 4

   Pour melted chocolate into the egg mixture and fold gently with a spatula.

5. 5
   Ingredients for this step:

   • •40 g cocoa powder
   • •80 g plain flour
   • •100 g dark chocolate chips
   • •0.5 tsp salt

   Sift in flour, cocoa powder, and salt. Fold until just combined. Fold in chocolate chips if using.

6. 6

   Pour into the tin and bake 22-25 minutes until the top is set and cracked but the centre still has a slight wobble.

   ⏱️ Timer: 25:00

7. 7

   Cool completely in the tin — at least 1 hour. They firm up as they cool.

   ⏱️ Timer: 60:00

8. 8

   Lift out using the parchment overhang. Cut into 9 squares with a sharp knife dipped in hot water.