225 g/ 8 oz. dark/bittersweet chocolate, chopped
150 g/ 10 tablespoons cutter, diced
125 g/ ½ cup plus 1 tablespoon sugar
125 g/ ½ cup plus 1 tablespoon light muscovado/light brown sugar
4 eggs, lightly beaten 1 teaspoon vanilla extract
125 g/ 1 cup plain/all-purpose flour a pinch of salt
A 23-cm/9-inch square baking tin/pan, greased and lined with greased baking parchment
Makes 16 brownies