Makes about 12 squares

What you’ll need:

½  x Soreen banana loaf

185g unsalted butter

185g dark chocolate

85g plain flour

40g cocoa powder

50g white chocolate

50g milk chocolate

3 x large eggs

275g golden caster sugar

25-30cm square tin

Method:

Preheat the oven to 180c/350f/gas4

Cut up the butter and break up the dark chocolate, put in a heatproof bowl over a pan of simmering water to melt

Once melted allow to cool slightly

Meanwhile line a 25/30cm square tin with some non stick baking parchment

Chop the milk and white chocolate and Soreen loaf into cheeky-sized chunks

With an electric mixer whisk the eggs with the caster sugar until they are thick and creamy

Pour the chocolate over this egg mixture

Fold gently, allowing some air to get into the mix

Then fold in the chopped Soreen and milk and white chocolate. No tasting

In a bowl whisk the flour with the cocoa powder

Fold this into the mixture

Pour the mixture into the prepared tin and bake in the oven for 25 mins. Now you are free to disappear. But don’t go too far away.

When the buzzer goes, check to make sure that the mixture is set

If it is still wobbly in the middle put it back to bake for another 5 mins. Your patience will pay off.

Allow the Brownie to cool completely before cutting into squares or triangles.

These brownies are super-moreish.  You’ll want to make a second batch before the first is even finished!