Gordon Ramsay's World's Best Brownies

Preheat the oven to 350°F (350°F). Place a rack in the middle of the oven.

Line a 12 × 9‑inch (30 × 23 cm) baking dish with parchment paper and lightly grease the paper with butter or oil.

Set up a double boiler: fill a saucepan with a few centimeters of water, bring to a gentle simmer, and place a heat‑proof bowl on top, ensuring the bowl does not touch the water.

Add the chopped dark chocolate and butter cubes to the bowl; stir constantly until both are completely melted and the mixture is smooth. Remove from heat and let cool for about 2 minutes.

Whisk in the caster sugar and light brown sugar until fully incorporated; the mixture will look slightly glossy and begin to thicken.

Add the eggs one at a time, whisking quickly after each addition to prevent the batter from curdling, then stir in the vanilla extract.

Sift the all‑purpose flour and the pinch of salt over the batter; gently fold with a spatula until just combined and the batter is smooth, being careful not to over‑mix.

Pour the batter into the prepared baking dish, spreading it evenly with the spatula.

Place the dish in the preheated oven and bake for 15 minutes.

After 15 minutes, evenly scatter the dark chocolate chunks over the surface, then continue baking for another 20‑35 minutes, or until the edges are set and cracked while the center remains slightly soft when gently pressed.

Remove the brownies from the oven and set the dish on a wire rack; allow them to cool in the pan for 10 minutes.

Lift the parchment paper to release the brownies, then transfer the whole slab to a cutting board.

While still warm, cut the brownies into 12 equal squares or rectangles.

Serve the brownies slightly warm or at room temperature, optionally topped with a dollop of whipped cream.