Gooey Dark Chocolate Chip Brownies

Cut 185g unsalted butter into small cubes and tip into a medium sized bowl then break 185g cooking dark chocolate into small pieces and drop into the bowl. Next, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180 degrees.

Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.

Chop 80% dark chocolate into chunks on a board.

Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula.

Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder using a figure of eight action. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy.

Finally, stir in the 80% dark chocolate chunks until they’re dotted throughout.

Pour the mixture into the prepared tin and then gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.

Put in the oven and cook 25 minutes. (May need slightly longer, keep in for another 5 minutes if unsure).

Leave the whole thing in the tin until completely cold, then, cut into quarters, then cut each quarter into four squares.