The Best Chocolate Brownies In The World … Ever

• 3/4 pounds, 1-1/4 ounces, weight Very Dark Chocolate (70% Cocoa Solids)
• 3/4 pounds, 1-1/4 ounces, weight Unsalted Butter
• 6 whole Large Eggs
• 1 pound, 1-2/3 ounces, weight White Castor Sugar
• 1 teaspoon Real Vanilla Essence
• 8 ounces, weight Plain White Flour (sieved)
• 1 pinch Salt
• 3/4 pounds, 1-1/4 ounces, weight Chocolate Buttons (1/2 White, 1/2 Milk)

1. In a large heavy based saucepan, melt the dark choclate and butter together. Transfer to a large bowl and leave to cool until room temperature.
2. In another bowl, stir together the eggs, sugar and vanilla. When the chocolate/butter mix is cooled, add the egg/sugar/vanilla mix to it and stir through. Gradually add the sieved flour and salt. When mixed, add the chocolate buttons.
3. Transfer to a lined 10"x15" brownie pan (I use tin foil or greaseproof paper). Bake in a preheated oven at 180c for 25 minutes (adjust according to your oven).
4. The brownies will only rise a little and may crack on the top. This is normal. When you take them out, they should wobble a little but not much. They will be wet inside but when cooled they will be squidgy but not runny.
5. Leave to cool in the pan. Turn them out and cut into 12-40 pieces (depending on size you want!).
6. You can always replace the chocolate buttons for nuts, dried fruit, chocolate chips or chunks, smarties, etc. But it doesn't work with marshmallows!
7. You can also replace the vanilla with other flavours. A friend did this with orange flavouring and said they turned out "divine!"

ube, ube, eggs, sugar, vanilla, white flour, salt, ube

Taken from tastykitchen.com/recipes/desserts/the-best-chocolate-brownies-in-the-world-e280a6-ever/ (may not work)