London'S Borough Market Chocolate Brownies - cooking recipe

Ingredients

400 g dark chocolate (at least 55 per cent cocoa solids)
325 g unsalted butter
6 whole eggs
2 egg yolks
300 g caster sugar
50 g cocoa powder
80 g plain flour

Preparation

Heat the oven to 180C/fan 160C/gas 4. Butter and base-line a 20cm-square baking tin with baking parchment.
Gently melt chocolate and unsalted butter together in a bowl over hot water until smooth then cool a little.
Whisk 6 whole eggs, 2 yolks and caster sugar together until pale. Fold the melted chocolate mix into the eggs. Sieve cocoa powder with plain flour then fold everything together until evenly mixed.
Pour into the prepared tin and bake for 25 to 35 minutes, or until slightly risen at the edges. Allow to cool completely in the tin.
Cut into 12 and indulge - you should have a thin crisp crust and a rich, gooey centre.