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Shiny crust, gooey centre, unapologetically chocolatey.
One 20 × 20 cm tin 150 g dark chocolate 150 g butter 200 g sugar 3 eggs 80 g flour 2 tbsp cocoa powder 1 pinch of salt
1. Melt chocolate and butter together and let cool for a few minutes. 2. Whisk in sugar and eggs one at a time, beating until glossy. 3. Fold in flour, cocoa and salt. 4. Pour into a lined tin and bake at 180 °C for 22–25 minutes. The middle should still look slightly underbaked. 5. Let cool completely, then cut into squares.