I've often found that Chocolate brownies can be hit and miss. But since coming across this Linda McCartney recipe seven years ago I wouldn't consider using any other. The recipe makes a generous batch which, once you've tasted one, you will be thankful for.
300g unsalted butter
300g good quality dark chocolate (70%) broken into pieces
5 large eggs
450g granulated sugar
1 tbsp vanilla extract
200g plain flour
1 tsp salt
A baking or roasting tin 34 x 25 cm, 6cm deep
1. Pre-heat the oven to 180C/350F/ GM4. Line the baking tin with baking paper.
2. Melt the butter and chocolate together in a heat-proof bowl suspended over a saucepan of barely simmering water.
3. Beat the eggs, sugar and vanilla extract together in a bowl until the mixture is thick and creamy and coats the back of a spoon.
4. Once the butter and chocolate have melted, remove from the heat and beat in the egg mixture. Sift in the flour and salt and continue to beat until smooth.
5. Pour into your lined tin, ensuring the mixture is evenly distributed. Bake in the oven for 20 - 25 minutes, or until the whole of the top has formed a little brown crust that has started to crack. This giant brownie should not wobble, but should remain a little gooey on the inside. Leave to cool for 20 minutes in the pan before turning out and cutting into 28 portions.