Pre-heat the oven to gas mark 4 or 180•C. Scrunch a large piece of grease proof paper and moisten it under the tap with only a little bit of water. Unfold and line the baking tin and set aside.

Add all the dry ingredients together in a bowl and mix to break up the lumps. Form a well in the middle.

Cut the butter in cubes and break the chocolate into pieces and place in another microwave proof bowl. Microwave for approx 2 minutes in 30 second bursts or until melted. This can also be done over a bain-marie if preferred. Mix to form a glossy mix and let it cool for a minute.

Whisk the eggs in a separate bowl and add to the cooled chocolate/butter mixture

Add the dry ingredients to the chocolate and mix until it is fully incorporated. Try not to over stir/mix as it will get thicker, making it harder to pour into the tray.

Add half the mix to the baking tin and layer the chocolate chunks on top, making sure to leave a 1cm edge. I do this because I usually trim the sides off before cutting into squares.

Add the remaining half of the mixture and make sure to cover all the chocolate chunks.

Bake for about 20-30 mins until it’s done to your liking. It really does depend on how good your oven is, but I usually bake mine for between 20-25 minutes as everyone loves the gooey centre.

Once slightly cooled, take it out of the tin, and trim 1cm off all the sides and cut into squares – as big or small as you like. My baking tin allows me to get approximately 15 decent sized brownies.