The brownies I stopped adjusting

Ingredients

• 200g dark chocolate, 70%
• 175g butter
• 3 eggs
• 250g caster sugar
• 90g plain flour
• 30g cocoa
• ½ tsp fine salt

Method

1. Heat the oven to 180°C. Line a 20cm square tin.
2. Melt the chocolate and butter together and let it cool for ten minutes — this is the step that makes the crackled top.
3. Whisk the eggs and sugar for a full three minutes, until pale and thick.
4. Fold in the chocolate, then the flour, cocoa and salt, until just combined and no further.
5. Bake 22–25 minutes. The middle should still wobble. Cool completely in the tin.