Classic chocolate brownies

Method

1. Heat the oven to 170°C/150°C fan/gas 3½. Put the butter and chocolate in a heavy-based pan, then set over a low heat, stirring now and then, until the mixture is melted, smooth and combined.
2. Remove from the heat then, using a balloon whisk, stir in the sugar and salt. Add the eggs, one at a time, whisking after each addition. If the mixture splits at this stage, don’t worry – keep adding the eggs and whisking and it will come back together. Whisk in the flour and ground almonds until just combined and smooth, then pour into the tin.
3. Bake the brownies for 40-45 minutes until the top is craggy and cracked, and the underneath is just set but still has give and squidge. If you like a cakier (drier) texture, bake for 10-15 minutes more. Cool in the tin, then chill for at least 4 hours before turning out and cutting into 24 squares. If you don’t chill them, they’ll be too soft to slice cleanly. If you’ve cooked them for 50-55 minutes, the brownies will be firmer; cool in the tin for 10 minutes, turn out and cool completely on a wire rack, then cut into squares.