250g 70% cocoa dark chocolate
250g Rodda’s Cornish butter
150g plain flour
135g light muscovado sugar
200g golden caster sugar
4 large eggs
1/2 tsp Cornish sea salt
Preheat the oven to 180°C, and grease or line a 20x30cm brownie tin. Break up the chocolate and cut the butter into small chunks, then melt together in a bowl over a pan of simmering water.
Meanwhile, in a large bowl, break the eggs into the sugar and mix thoroughly until any sugar lumps have dissolved. Pour in the chocolate and stir well, then add the flour and mix until fully combined.
Finally, mix in the Cornish sea salt, pour the mixture into the tin and spread evenly. Place in the oven and cook for 20 minutes until the outside is crisp and springy, but slightly gooey in the middle.
tip: the brownies will set more the longer they are left to cool, so don’t be afraid to take them out of the oven while they are still a little soft.