6½ oz unsalted butter
6½ oz milk chocolate (I used Cadbury's Dairy milk)
3 oz plain flour
1½ oz cocoa powder
10 oz golden caster sugar
3 large eggs
Start by pre-heating your oven to 160° (325° F, Gas Mark 3) and grease an 8" square tin.
Melt the butter and chocolate together in a bain marie or in a microwave. (Nb: don't be tempted to substitute your butter for margarine or low-fat spread, the brownies will turn into a dodgy cake).
Meanwhile, crack the 3 eggs into a mixing bowl or food processor, and add in the golden caster sugar. Whisk or whizz on maximum speed, until the mixture becomes paler with a milk-shake like texture. (About 6 minutes is a good guideline - but your set up may require different times).
Pour in the melted chocolate and butter mixture, and blend again to turn it a nice chocolate brown.
Sift in the flour and cocoa, and whizz just enough to ensure the two mixtures are combined. If not using a processor, gently fold the sieved powders in with a wooden spoon.
Now, pour all of the mixture into your greased baking tin, and and bake for 15-20 minutes, or until a knife pressed into the centre comes out clean. (If you want your brownies a bit more gooey, the knife doesn't have to be spotless when it comes out - just make sure they're cooked thoroughly enough. The brownies will harden slightly when they are left to cool).
To remove from the tin, gently run a knife round the edge of the tin, cut brownies into squares and carefully lift out. Serve with milk, a napkin and a smile!