Sam Holland: Twin Baker Brownies

As kids, Harry and I set up our own business, selling baked goods door to door.

The Twin Bakers were born. Mum fronted us the cash (her returns remain outstanding), Tom designed our logo I had the baking skills and yet Harry was somehow in charge. We sold brownies to our neighbours, but sadly the business disbanded when self-awareness and puberty kicked in. Matching uniforms and selling brownies was not a good look at 13. The Twin Bakers are no longer but the brownie recipe lives on...

This recipe is taken from Sam Holland’s Kitchen Kickstart (Penguin Michael Joseph £22). Photography by David Loftus. Buy now

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Chocolate recipes

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Method

PREP TIME. 20 MINUTES / COOK TIME. 35 MINUTES

① Preheat the oven to 170°C.

② Place the chocolate and butter into a heatproof bowl and melt it over a pan of barely simmering water on a low heat (make sure the water isn’t in direct contact with the bowl).

③ Once melted, remove from the heat and leave to cool for 5 minutes. Crack the eggs into a separate bowl and add the vanilla extract and sugar and whisk well. Then slowly add in the melted chocolate and butter mix, whisking continuously.

④ Sieve in the flour and a pinch of salt and fold in until fully incorporated.

⑤ Pour into a 20 x 20cm cake tin lined with baking paper. Cook in the centre of the oven for 35 minutes.

⑥ Leave to cool completely before cutting.