Instructions

1. Prepare the Oven and Pan

   Preheat the oven to 175°C, and line a small baking pan (approximately 15x15 cm) with parchment paper, leaving an overhang on the sides for easy lifting.
2. Melt the Chocolate and Butter

   In a heatproof bowl set over a hot water bath or in the microwave in short bursts, melt the butter with the dark chocolate until smooth and uniform, then set aside to cool slightly. · 3 min
3. Beat the Eggs and Sugar

   In a deep bowl, beat the eggs with the sugar and vanilla vigorously using an electric mixer or whisk for 2 to 3 minutes until pale and slightly frothy; this step is the secret to the shiny top crust. · 3 min
4. Combine the Liquids

   Gradually pour the warm chocolate and butter mixture into the egg mixture, and stir gently using a spatula until fully combined. · 1 min
5. Add the Dry Ingredients

   Sift the flour, cocoa powder, and pinch of salt over the bowl, then gently fold the ingredients just until the flour disappears without overmixing, and add the chocolate chips if desired. · 1 min
6. Bake

   Pour the batter into the pan and spread it evenly, then bake on the middle rack of the oven for 20 to 25 minutes, until the edges are set and the center remains slightly moist. · 23 min
7. Cool and Slice

   Remove the pan from the oven and let it cool completely on a wire rack for at least 30 minutes before cutting into 4 equal squares to achieve a set, fudgy texture. · 30 min

Nutrition / serving

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