Quick chocolate brownies

1. Preheat oven to 180ºC Bake.
2. Oil and line a square baking tin (approx. 25x25cm).
3. In a large microwaveable bowl, melt the butter, chocolate and sugar in the microwave for 30 second bursts until melted, and leave to cool.
4. Mix in the eggs one at a time. Add the vanilla essence, flour and cocoa. Stir to combine.
5. Pour into a greased and lined tin, and bake for 45-55 minutes. The top will look a bit flakey when cooked and the brownie will be slightly jiggly but just hold.
6. Leave to cool and dust with icing sugar before serving. 

FAQs

• What sugar can I use in my brownie? Use caster sugar instead of regular white sugar as it will melt faster and make your brownie lighter.
• What type of chocolate should I use for brownies? We recommend baking chocolate chips instead of a block. Dark chocolate will give a richer taste than milk chocolate. 
• What cocoa powder is best to use for brownies? Dutch-process as it will make your brownies darker compared to regular cocoa powder. 
• How long can I keep brownies for, and how do I store them? Brownies can be stored in an airtight container once cooled, between sheets of baking paper if they are being stacked. They can be kept at room temperature for 3 days and in the fridge for up to a week. 
• Can brownies be frozen? Yes, cut into squares and freeze between sheets of baking paper in an airtight sealed container for up to a month. 
• Why is the top of my brownie flakey? The top looks flakey when cooked due to the sugar in the brownie, which rises to the top during the baking process

Recipe tips

• Can I make this gluten-free? Swap out regular flour and make this recipe Gluten Free! Use a blend of almond meal (½ cup) and rice flour (1 cup). The almond meal adds moisture, while the rice flour gives structure to the brownie. 
• Can I make this dairy-free? You can make this dairy-free by using dairy-free spread in place of butter, with the same quantities. 
• How do I stop my brownies from crumbling when cutting? Let the brownies cool before cutting, as they are gooey and harder to cut when warm. We recommend chilling them in the fridge for up to 4 hours, and then cutting when cold as it is easier to slice.
• How to serve my brownie? We recommend eating at room temperature, or warming briefly in microwave with a side of cream, yoghurt or ice cream
• How do I make brownies with a gooey centre? To achieve a gooey texture, underbake them slightly (around 45 minutes). For a firmer brownie, bake for an extra 5-10 minutes.