Brownies, the ones

finally found the recipe I've been searching for for twenty years. This is it. Drop everything else. Forget everything you thought you knew about brownies.

This recipe is adapted from the Preppy Kitchen brownie recipe. I've made some very minor changes in the kind of chocolate chips added and the amount of melted chocolate. Seriously though, these are the brownies I'm going to renounce all other brownies for (maybe). Stop what you're doing immediately, it's brownie time.

The Ultimate Brownies

Ingredients:

1/2 cup/80g plain chocolate

1 cup/225g unsalted butter

1 Tbsp espresso or strong coffee

1 Tbsp vanilla extract

1 1/4 cup / 250g granulated/caster sugar

3/4 cup / 150g light brown sugar

3 eggs at room temperature

1 cup/120g plain flour

3/4 cup/75g cocoa powder

1/2 tsp salt

1/3-1/2 cup/60-80g each plain chocolate, milk chocolate white chocolate chips or chunks

Mix and match as much as you want here

Instructions:

Preheat the oven to 350˚F/180˚C

In a double boiler, melt the butter and the 80g plain chocolate and let cool

Sometimes this looks a little icky in the middle, just stir

While this is cooling, prepare an 8 x 12 baking pan by lining it with parchment paper

A little snip at the corners, and parchment paper folds very neatly into a pan

Whisk the espresso, vanilla extract, sugars and eggs into the chocolate/butter mixture

Sift in the flour, cocoa powder and salt and stir to combine

I recently learned that the whole bowl/sifter apparatus can go on the scale. Life changing!

Stir in the chocolate chips

Spread into the prepared pan

Bake for c. 30 minutes until the centre is set and doesn't move when the pan is moved.

Trust me, you'll know

Let cool in the pan for c. 45 minutes, then lift it out by the parchment handles

Otherwise it'll be a disaster, a delicious disaster, but a disaster nonetheless

Slice, store and enjoy

Store, who am I kidding