My Best Chocolate Brownies

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• Step 1

  First preheat the oven to 180°c/gas mark 4. Then,melt the butter (you can swap this for marg, baking spread or Lactose free butter, I would not recommend an olive oil spread though) and dark chocolate together, in the microwave in 30 second bursts, stirring between bursts to make sure it just not burn. Once melted set to the side. Alternatively you can do this over a pan of boiling water, if like me you don’t have a microwave

• Step 2

  In a separate bowl, crack in the eggs and add the vanilla & sugar and then whisk until it becomes almost mousse like, it will take a good few minutes with an electric mixer(I did it once by hand it took 20 minutes!!) but it will be pale and will have doubled in volume and size.

• Step 3

  Next, add the cooled melted butter/chocolate and combine it all together.

• Step 4

  Sift in the flour (you can substitute this with gluten free flour, just add a tsp of gluten free baking powder to the mix too) and cocoa powder and gently fold it in - Don't over mix otherwise you will knock the air out the eggs before pouring the mixture into a regular baking tray.
  If you are adding nuts, chocolate chunks etc in, add it just before putting in the tray (Unless you are putting creme eggs in, add them half way though baking, same for cookie dough mix)

• Step 5

  Bake in the oven for 15-20 minutes. At this point, cover the brownies with foil and bake for a further 10 minutes

  The mix will be squidgy but not runny (it doesn't need to be like a sponge cake, if you stick a skewer/knife in, don't expect it to come out clean, it will have a few yummy lumps of brownie on it).

  If runny, put it back in the oven for 5 minutes more until set properly.

  Allow it to cool, at least for a little bit if you can keep your hands off it, before cutting up, however it is amazing warm with ice cream.

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