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Here's the full recipe written out in plain steps, everything in grams:

**Ultimate British Chocolate Brownies**

*Makes 24 squares*

**Ingredients**

- 200g dark chocolate (70% cocoa), broken into pieces

- 175g unsalted butter, plus extra for greasing

- 350g caster sugar

- 4 large eggs

- 100g plain flour

- 30g cocoa powder

- 5g vanilla extract (about 1 tsp)

- 1 pinch fine salt

- 100g dark or milk chocolate chips

**Steps**

**Step 1 — Prepare the tin and oven**

Preheat your oven to 180°C (160°C fan / Gas 4). Grease a 30 x 23 cm traybake tin with butter, then line it with baking paper, leaving some overhang on the sides so you can lift the brownies out later.

**Step 2 — Melt the chocolate and butter**

Put the 200g chocolate and 175g butter into a large heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir occasionally until fully melted and smooth. Remove from the heat and leave to cool for 5 minutes.

**Step 3 — Stir in the sugar**

Add the 350g caster sugar to the melted chocolate mixture and stir well with a wooden spoon. The mixture will look grainy at this point — that is completely normal.

**Step 4 — Beat in the eggs**

Add the 4 eggs one at a time, beating well after each one. Add the vanilla extract and stir until the batter is thick, smooth, and slightly glossy.

**Step 5 — Fold in the dry ingredients**

Sift the 100g plain flour and 30g cocoa powder into the bowl. Add the pinch of salt. Using a spatula, fold everything together gently with slow, sweeping motions until no floury streaks remain. Do not over-mix. Fold in the 100g chocolate chips.

**Step 6 — Bake**

Pour the batter into the prepared tin and spread it evenly to the corners. Bake in the centre of the oven for 40–45 minutes. The top should look set, pale, and slightly crinkled. The centre should still have a gentle wobble when you shake the tin — do not overbake.

**Step 7 — Cool and cut**

Leave the brownies to cool completely in the tin for at least 2 hours. They will continue to firm up as they cool. Once fully cooled, lift out using the baking paper and cut into 24 squares with a sharp knife.

**Tips**

- When you start to smell them baking, check them — they are likely almost done.

- They taste even better on day 2.

- Store in an airtight tin for up to 3 days.