Makes 12, Total prep and cooking time 30 minutes

The cafés may be closed but that doesn’t mean you shouldn’t be able to get your sugar fix. These brownies taste professionally baked & aren’t even difficult to make - a win win! I like to make these as triple choc brownies but you can substitute out the milk and white chocolate for anything really: mars bars, creme eggs, nuts - anything you fancy! My mouth is watering just writing up this recipe.

Ingredients:

185g unsalted butter
185g dark chocolate (bournville is my favourite)
85g plain flour
40g cocoa powder
3 large eggs
275g golden caster sugar
150g milk chocolate (dairy milk is my favourite)
150g white chocolate (milkybar is my favourite)

Method:

1. Preheat the oven to 160 degrees celsius & grease a 20cm square baking tin.

2. Melt the butter and dark chocolate together in a saucepan.

3. Break 3 eggs into a large bowl then tip in the caster sugar. Whisk with an electric mixer (or whip hard by hand) until it becomes thick and creamy. This can take 3-8 minutes - you’ll know it’s ready when it becomes pale and about double its original volume.

4. Pour the cooled chocolate mixture over the eggy mousse then gently fold together.

5. Hold a sieve over the bowl of eggy chocolate mixture & sift the cocoa and flour mixture, shaking the sieve from side to side to cover the top evenly. Gently fold in the mixture.

6. Roughly chop the milk and white chocolate pieces into large choc-chip size then fold into the mixture.

7. Pour the mixture into a greased baking tin & cook for 20-25 minutes. Leave to cool before removing from the tin and cutting into 12 chunky brownies.