The recipe as promised:
In a bowl, melt 175g of butter with 175g of dark chocolate (or the original 225g of choc).
In a separate bowl whisk 2 eggs with 125g light muscovado sugar (can adjust either way to reflect sweetness preference, I prefer the brownies dark).
Pour the choc/butter mix into the egg/sugar mix. Whisk thoroughly.
Sieve 60g of self raising flour into the brownies, along with as much chopped milk chocolate or choc chips as you desire. You could add pretty much anything at this point. They’re going to make you fat anyway so adding more things just makes the process more enjoyable.
Whilst sneaking spoonfuls of the mix into your mouth, grease a baking tin with your other hand and pour the batter in.
Put into a pre-heated oven (gas mark 6), sneak one last spoonful and bake for 30 minutes or until cooked on the outside but still slightly gooey inside. Don’t open the oven door whilst cooking.
Leave to cool and then place in the fridge to properly set.
Serve however you wish, just make sure to apologise to whomever is eating them for the fingermarks/teethmarks in the brownies where you couldn’t resist nibbling at them.