Double choc brownies

300g caster sugar 

80g cocoa powder

150g plain flour 

1 teaspoon baking powder 

250g salted butter, melted 

3 large free-range eggs, at room temperature 

1 teaspoon vanilla bean paste 

Pinch of sea salt flakes 

180g 70% dark cooking chocolate, roughly chopped 

Preheat the oven to 160C. Line a square baking tin with baking paper. You can also make this recipe in a round springform cake tin or rectangular brownie tin, or even as individual brownie muffins or cupcakes. 

In a mixing bowl, combine the sugar, cocoa powder, plain flour, baking powder and melted butter. Add the eggs, vanilla and salt, whisking by hand until combined. Stir in the chocolate. 

Pour the batter into the tin and bake for 40 minutes. The batter will still be a little wobbly and a skewer won’t be clean when you insert it because of the chopped chocolate, but trust that it will harden as it cools. 

These brownies are best served warm with vanilla bean ice cream. You can keep them stored in an airtight container for up to a week. 

To serve, place a piece of brownie in the microwave and heat for no more than 30 seconds. What results is a deliciously warming chocolate pudding.