At a glance
You're building fudgy, moist brownies that stay gloriously gooey thanks to invert sugar and careful folding. The magic happens when you whip eggs with multiple sugars until foamy (that creates the signature crackly crust), gently fold in melted chocolate, and bake until the centre is still slightly underbaked. Once cooled, you'll top them with a glossy peanut butter and white chocolate glaze, crunchy chocolate pieces, and flaky sea salt that perfectly balances all that richness.
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Melt the chocolate
Set up a bain-marie and gently melt the dark chocolate together with the butter. Once the mixture is smooth and fully combined, remove it from the heat and let it cool slightly so it's no longer hot.
For this step
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Whip the egg mixture for the crust
In a large bowl, whisk the eggs with caster sugar, brown sugar, invert sugar and vanilla. Whisk thoroughly for a few minutes until light, pale and foamy — this is what creates that famous thin, shiny crust on top.
For this step
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Combine the wet ingredients
Very gently and slowly fold the cooled chocolate mixture into the fluffy egg foam. Work carefully and slowly so you don't knock too much air out of the eggs.
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