Time to bake! I love baking. I’m a bit pressed for time this week so I went for something simple, Petit-Brownies. These aren’t too fancy but are lovely and rich so you only need a little square to satisfy even the biggest cravings!

Petit-Brownies, as seen in How to cook the perfect…

makes about 30

300g icing sugar, plus some extra for dusting

180g plain white flour

40g cocoa powder

300g good-quality dark chocolate (at least 70% cocoa solids), chopped

180g unsalted butter, diced, plus some extra softened butter for the tin

Heat the oven to 180C fan (200C gas 6). Brush a 30 x 20 x 3.5cm baking tin with soften butter and line the bottom and sides with baking paper.

Sift the icing sugar , flour and cocoa powder into a large bowl. Set aside.

Melt the chocolate in a baine marie. Remove the bowl from the pan, add the butter and the golden syrup, and stir until they are melted and evenly incorporated with the chocolate. Leave to cool at room temperature.

Beat the eggs and vanilla extract into the chocolate mixture,then add to the dry ingredients and beat again until smooth. Pour into the baking tin and smooth the top. Bake in the middle of the oven for 20 minutes until the top is slightly cracked and the centre feels soft and still a little moist. Leave to cool in the tin.

Turn the cake out and remove the baking paper. Trim the edges to make them straight, then cut into squares. Sift icing sugar over the brownies, before servings.

Yum yum yum! Is all I have to say about this one. I required double the cook time as after 20 minutes the brownies were waaaaaay too runny still. But after 40 minutes I achieved a somewhere between cakey and soft fudgy mix. Highly recommend this one, it probably doesn’t need too many changes, unless you want to add in some goodies.