You start by melting 200g of dark chocolate and 200g of butter in a bowl over simmering water. Patience, grasshopper. Let it cool a bit, or you’ll scramble the eggs later. Then whisk in 3 eggs, 275g of golden caster sugar, and a splash of vanilla—no mixer needed, just arm muscle.
Fold in 85g of plain flour and a pinch of sea salt. If you feel fancy, add a handful of walnuts or dark chocolate chunks. I always add chunks because why would you not? Then pour the batter into a lined tin, and slide it into the oven. You’ll smell heaven in about 15 minutes.
The hardest part? Waiting for them to cool. Jamie says let them rest in the tin for 15 minutes, then on a wire rack for another 45. I’ve tried cutting into them hot, and it’s a gooey, sticky mess. You’ll eat half the pan with a spoon, and then regret nothing. (Well, maybe the spoon.)
Jamie Oliver’s Easy Chocolate Brownies Copycat Recipe
