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Ingredient List can be found below.
Chop the Butter into 2cm cubes and add half the Butter (cold from refrigerator) to a pan on low heat. Let it melt. Once melted, turn the heat off and add the remaining Butter. Set aside.
You should be left with a creamy mixture of melted butter with lots of little pieces of unmelted butter.
Chop the Chocolate into small chocolate chip-sized pieces.
Into a bowl, sift the Salt, Flour and Cocoa Powder. Mix this together.
Into another bowl, add the Sugar and Eggs. Whisk for about 3mins. Half way through mixing, add the Vanilla Paste. Do not over mix as we do not want to overwork the gluten.
Add 1/3 of the dry mixture (Flour, Salt and Cocoa Powder) and 1/3 of the Butter and whisk. Then whisk. Repeat until all the dry mixture and butter is incorporated. This Batter can be refrigerated for a week!
Add the chocolate and mix in with a spoon until uniformly distributed.
To a 22cm by 22cm Tray (that has been greased and dusted with extra Butter and Flour), add the batter. Using a palate knife smooth down.
Place into a preheated oven 180C for 40min - 45min.
At 40min baking, check to see if baked with a matchstick: if the matchstick shows "Wet Batter" then bake for a few more minutes (take care, you maybe mislead into thinking it is not baked because your matchstick went through a piece of chocolate chip).
Once it is just warmer than room temperature, the Brownies will pull away from the edges. Run the knife around the edges and cut into desired number of slices. Dust with Icing Sugar. Can be refrigerated for 2 days; but best Served Immediately!