Mary Berry's: The Ultimate Chocolate Brownies

This is our favourite brownie; it has a wrinkled top and a gooey middle. Perfect for eating as it is or you could add a topping of your choice.

Ingredients:

• 360g dark chocolate, broken into pieces
• 225g butter, cubed, plus extra for greasing
• 225g light muscovado sugar
• 4 eggs, beaten
• 75g self-raising flour
• 1 tsp vanilla extract
• 75g chocolate chips

Method:

1. Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line a 30 x 23cm traybake tin with non-sticking baking paper. 
2. Place the chocolate and butter in a large heatproof bowl. Place the bowl over a pan of simmering water until melted. Stir to combine. 
3. Remove from the heat and add the sugar and eggs. Mix well until smooth, then add the flour and vanilla and mix again. Stir in the chocolate chips. 
4. Pour the chocolate mixture into the prepared tin and bake for about 45 minutes, until well risen and set around the edges, with a slightly soft centre. 
5. Leave to cool in the tin, then slice into 24 squares.