1. Get the oven warmed up!…180 degrees whilst you prepare the recipe.
  2. Get a Brownie tin ready!…size of your Mac-book. Butter the sides and the base lightly and line with greaseproof paper.
  3. Heat half a kettle full of water up in a medium/large saucepan until simmering lively.
  4. Find a large Pyrex bowl. It should fit into your saucepan without touching the water. So, about half way down the pan.
  5. Cut up 250gms of butter into small chunks the size of rolling dice.
  6. Break up into squares 325gms of dark chocolate (70% cocoa for best results) and chuck it into a Pyrex bowl with the butter cubes.
  7. Stir the butter into the chocolate frequently so it does not burn.
  8. Be very careful not to allow any water into the bowl or on your spoon. It will clot the chocolate and ruin the mix.
  9. Remove the bowl from the pan and turn off the stove.
  10. Sieve 150gms of plain flour into the chocolate and butter mix and then fold in carefully. The mixture will go gloopy.
  11. In a separate bowl, break 5 medium eggs and beat.
  12. Add 325gms of castor sugar to the beaten eggs and mix slowly together with a tablespoon.
  13. Add the sugar and egg mix carefully into the chocolate, butter and flour mix and fold in until a lovely gloopy mix is created.
  14. Carefully pour (without dropping the mix) into the Brownie tin.
  15. Place on the medium shelf of your pre-heated oven
  16. Bake for exactly 30 minutes.
  17. Remove from the oven. (it might be loose inside, don’t worry). Leave in the Brownie tin and place on a cooling rack for an hour.
  18. Remove carefully onto a chopping board and cut into squares with a very large and very sharp knife.
  19. Serve with Crème Fraiche. Yummy!…..or ice cream of course!…Or both like me!
  20. Eat it quickly before anyone else steals it!
  21. Then make more!