Dark Fudgy Brownies by Chef Heena Punwani of Brun & Babka | Recipe

Unsalted Butter*, 140g (1/2 cup + 2 tbsp)
Castor Sugar, 225g (1 1/8 cup)
Cocoa Powder, 75g, sifted (1/2 cup + 2 tbsp)
Eggs, 2, large, 100g
Vanilla Extract - 1/2 tsp
All Purpose Flour, 65g, sifted (1/2 cup)
Salt, 1/4 tsp
54% or 70% Dark Chocolate Chips (or chopped chocolate), 60g (approx 1/3 cup), optional, but recommended
Walnuts (or any nut you prefer), 50g (approx 1/2 cup), optional

*Omit the salt in the recipe if using salted butter

Preheat the oven to 160°C (150°C for a convection oven)
Line a 7-inch square baking tin with parchment at the bottom and sides leaving an overhang
Put the butter, sugar and cocoa in a bowl that fits over a saucepan of simmering water (aka a double boiler)
Sift the flour. Add the salt and whisk together to mix evenly
Toast the nuts in the oven for 8-10 mins. Cool and roughly chop
Put the bowl with the butter, sugar and cocoa over a saucepan of simmering water (aka a double boiler). Melt over low heat mixing continuously until the butter and sugar melt, the mixture is hot and everything comes together to form a smooth mixture
Take off heat and let the mixture cool a little. Then mix in the eggs one by one followed by the vanilla using a hand mixer or a wooden spoon, mix vigorously. The mixture should look shiny and well blended
Add the flour and salt mixture and stir it in
Beat until the mixture is well blended
Fold in the chocolate chips and nuts (if using)
Transfer the mixture to the prepared pan and spread evenly. Bake in the preheated oven for approx. 20-25 mins. (The key to great brownies is to not overbake. A knife inserted in the centre should come out with slightly moist batter
Transfer the brownies to a cooling rack and cool. Cut into squares
Serve warm or at room temperature with chocolate fudge sauce, caramel and/or vanilla bean ice cream