LOCKDOWN BROWNIES

David, my husband, made these so often that we had to put a stop to it – we were eating a batch every week! Using a loaf tin means it can be served in slices.

Serves 6-8

220g (7¾oz) unsalted butter, chopped

260g (9¼oz) dark chocolate (70% cocoa), broken into pieces 320g (11¼oz) caster sugar

200g (7oz) plain four, sifted 150g (5½oz) fudge pieces

5 eggs

1tsp vanilla bean paste

½tsp salt

Vanilla ice cream, to serve

Preheat the oven to 190°C/fan 170°C/gas 5. Line a 24cm x 13cm loaf tin with non-stick baking paper.

Melt the butter and chocolate together in a large heatproof bowl over a pan of gently simmering water (make sure the bowl does not touch the water). Fold all the remaining ingredients in once melted.

Pour the mixture into the lined tin and bake for 45-50 minutes, until the mixture still has a slight wobble – it should be a little gooey in the middle. If you prefer it more cooked, bake for longer. Leave to cool in the tin, then slice. Serve cold or warm, with vanilla ice cream.