* 4 eggs
* 150g caster sugar
* 150g demerara sugar
* 350g unsalted butter
* 350g good dark chocolate (at least 70% cocoa solids)
* 180g plain flour
* 1 tsp baking powder
* 1 tsp vanilla extract
* 380g white chocolate buttons
1. Preheat the oven to 160°C/gas 3 and line a 30cm square cake tin (or equivalent) with baking paper. In a bowl, whisk the eggs and both sugars together until thick.
2. Put the butter and dark chocolate into a heatproof bowl over a pan of simmering water (make sure the base doesn't touch the water) and let the chocolate melt.
3. Let the chocolate cool a little, then add to the beaten eggs and sugar, and mix well.
4. Gently fold in the flour, baking powder and vanilla extract, and when thoroughly combined add the chocolate buttons and mix in gently.
5. Spoon into the prepared tin and bake in the preheated oven for 20 minutes, making sure you don't overbake the brownies. They need to stay quite soft and moist in the middle, so they should be springy to the touch, and if you insert a skewer into the centre, it should come out sticky, not clean, as you would expect with a cake.
6. Take out of the oven and allow to cool in the tin before turning out on to a board or clean work surface and cutting into squares.
More recipes from Daylesford:
Butternut squash and kale tart
Extracted from A Love for Food: recipes and notes for cooking and eating well by Daylesford, published by 4th Estate, price £30.