Sea Salt Brownies

Preheat your oven to 165 °C / 145 °C fan.

Ensure a mixing bowl, saucepan, and baking pan are at the ready.

Combine the sugars, butter, walnut oil, and water in a saucepan. Apply heat and stir until the mixture comes to a boil.

In a separate bowl, stir together the flour, bicarbonate of soda, and salt. Add the dry ingredients to the chocolate mixture and stir gently until just combined. A light hand here is essential; overworking the batter will produce brownies that are tough rather than tender and fudgy.

Once boiling, remove from the heat. Add 290g of the chocolate chips and stir until fully melted and the mixture is smooth. Allow to cool slightly before proceeding.

Whisk the eggs vigorously until frothy, incorporating a good deal of air.

Once the eggs are properly foamy, add the vanilla extract.

Begin introducing the chocolate mixture to the eggs. Satisfy yourself first that the chocolate is not excessively hot; too high a temperature and you risk scrambled eggs rather than batter.

Pour the warm chocolate into the eggs in a slow, steady stream, stirring throughout until the mixture is uniform.

Fold in the remaining 170g of chocolate chips until just combined.

Prepare the pan with a small amount of walnut oil. A sheet of parchment paper will greatly assist in removing the finished brownies cleanly.

Pour in the batter and scatter the flaky sea salt evenly over the surface.

Bake at 165 °C / 145 °C fan for 40 to 50 minutes; begin checking for doneness at the 40-minute mark.

Allow the brownies to cool in the pan on a wire rack for at least 15 minutes before cutting.

Finish with a dusting of icing sugar and serve.