Creamy fudgy brownies

Ingredients

• 220 g unsalted butter for fudgy (or 175 g for a firmer brownie)
• 40 g powdered milk (optional)
• 50 g cocoa powder
• 200 g 70% dark chocolate
• 3 tbsp oil (vegetable or olive)
• 3 eggs, room temperature
• 100 g brown sugar
• 190 g powdered (icing) sugar
• 66 g all-purpose flour
• 1 tbsp vanilla extract
• Pinch of salt
• 180 g milk or semisweet chocolate, chopped

Instructions

1. Melt the butter with the dark chocolate and oil until smooth, then whisk in the cocoa and powdered milk.
2. Whisk the eggs with the brown sugar, icing sugar and vanilla until pale and slightly thick.
3. Stream the warm chocolate mixture into the eggs, whisking constantly.
4. Fold in the flour and salt, then the chopped milk chocolate, and pour into a lined pan.
5. Bake at 180°C (355°F) for 30 minutes — the center should still look just set.
6. Cool for a full hour before cutting; the creamy texture develops as they rest.