100 g – unsalted butter

1/4 cup – dark chocolate, chopped

1 1/4 cups – white sugar

1/2 cup – unsweetened cocoa powder

1 tsp. – pure vanilla extract

2 – eggs, room temperature

1/2 cup – all-purpose flour

1/4 tsp. – baking soda

1/4 tsp. – salt

1/4 cup – buttermilk


  1. Preheat the oven at 180 degree C. Line the bottom and sides of an 8 inch square pan with aluminium foil with over hangings about 2 inches over the sides of the pan to make it easy to lift the brownies from the pan.
  2. In a small sauce pan or in a microwave melt the butter and chocolate. Remove from heat and pour this to a large bowl. Whisk in the sugar and cocoa powder until mixed. Whisk in the vanilla and eggs, one at a time mixing until the batter is nice and shiny.
  3. Gradually whisk the sifted flour, baking soda and salt. Finally mix in the buttermilk. Pour into the prepared pan and smooth the top. Bake for about 28-30 minutes or until a skewer inserted in the center has moist crumbs.
  4. Place on a wire rack to cool to room temperature and serve with ice cream, whipped cream or chocolate ganache.