Toffee Brownies

Method

• step 1

  Preheat oven 160C/Gas 3/fan oven 140C. Butter and line the base of a shallow 23cm/9in square cake tin. Melt the chocolate and butter together, stir well and cool.

• step 2

  Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined.

• step 3

  Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and stir gently until smooth.

• step 4

  Pour into the prepared tin and bake for 30-35 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle-there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre but will firm up on cooling.

• step 5

  Cool in the tin on a wire rack for at least 1 hour, then cut into 16 squares and finish cooling on the rack, although I must admit it is much better to skip all this cooling malarky and eat them immediately when warm and fudgy!