Makes: 16 brownies
Method
- Preheat the oven to 180°C (160°C fan). Line a 20cm square baking tin with baking parchment.
- Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Leave to cool slightly.
- Whisk together the rapeseed oil, caster sugar, brown sugar, eggs and vanilla until smooth, then stir in the melted chocolate.
- Sift in the flour, cocoa powder and salt, then gently fold until just combined. Don't overmix.
- Fold in the chocolate chips and nuts, if using.
- Pour into the prepared tin and level the surface.
- Bake for 25–30 minutes. The edges should be set while the centre still has a slight wobble.
- Cool completely in the tin before cutting into squares.
Baker's Tip
For an extra-decadent finish, sprinkle a pinch of flaky sea salt over the batter just before baking.
Serving Suggestions
- Warm with vanilla ice cream.
- Dust with cocoa powder for an elegant finish.
- Serve with fresh raspberries and crème fraîche.