This really is the ultimate recipe for a dense, sticky, deeply chocolatey brownie. It goes fabulously well with Apple and Eau de Vie Snow. If you can get your hands on some Indian chai spice (it varies from region to region, but it's usually a blend of cardamom powder, cinnamon powder, ground cloves, ginger powder, and pepper) a level teaspoonful in the brownie mix works very well indeed.

250g unsalted butter, melted

200g good quality chocolate (we use half milk and half dark), broken up

80g cocoa powder, sifted

65g plain flour, sifted

1 teaspoon baking powder

360g caster sugar

4 large free-range or organic eggs

• Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper

• In a large bowl over some simmering water, add the butter and slowly melt the chocolate and mix until smooth

• In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency

• Pour your brownie mix into the baking tray, and place in the oven for around 25-35 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a chopping board and cut into chunky squares or, if you’re serving them with Apple Snow, slim fingers