So delicious that you'll want to make a second batch before you've even finished the first!

Hiya! Fancy seeing you here!
Isn't it chilly outside? Autumn has well and truly arrived now, and so when I get in from work, I like nothing more than to bake some of my famous warm chocolate brownies to warm my tummy up.
Let me take my coat off, and then I'll show you how to make them in 13 easy steps if you want!

First up, the equipment you'll need:

2 medium-sized bowls
1 large bowl
Shallow baking tin (20cm X 20cm)
Greaseproof paper
Electric whisk
Rubber Spatula

And now for the yummy ingredients:

185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar
Dried ingredients such as Raisins and nuts can also be added if you wish.

First up, you need to do the obvious and wash your hands. Also, if you have long hair you may want to tie it back.
Right then, now onto the steps......

1. Cut the butter into cubes, and the dark chocolate into small cubes and place in a medium-sized bowl over hot water, so that the butter and chocolate melt together. ALTERNATIVELY (and more easily), cover the bowl loosely in cling film and place in the microwave on high heat for 2 minutes. Once melted, leave the mixture to cool to room temperature.

2. Position a shelf in the middle of your oven, and turn the oven onto 160C (fan), 180C (conventional), or 4 (gas). Use a shallow tin (preferably 20cm X 20cm, but it doesn't really matter) and place a large piece of baking paper/greaseproof paper into it so that the paper comes up over the sides of the tin.

3. Tip the flour and cocoa powder into a sieve and sieve them into another medium-sized bowl.
4. Break up the milk and white chocolate with a sharp knife so that it is in edible-sized chunks (these will be going into your brownies, so make them as big or as little as you like). This is also the part where you can get creative! If you wish to add nuts, or even raisins, prepare these now.

Ignore the lettuce, I'm making my dinner aswell!

5. Break the eggs into a large bowl and tip in the sugar. Whip the mixture with an electric mixture until they look thick and creamy (almost like a milkshake). The time it takes depends on how powerful your mixer is, but mine normally takes about 4-5 minutes. When it's ready, it'll become about double it's original volume, and it'll look pale.

6. Pour the cooled chocolate and butter mixture over the eggy mixture, and then fold together with a rubber spatula. I'm afraid that I have copied the next bit from the recipe as I couldn't word it better myself! Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. Be gentle and slow - you don't want to let all the air out that you put in in step 5!

7. Resift the cocoa and flour mixture into the eggy-chocolate mixture, and then use the same action as in step 6 to 'marry' the mixtures together. At first, it will look all dusty and yucky, but keep persisting gently and slowly, and soon it will begin to look lovely and fudgy.Stop mixing just before you feel you should, you don't want to over-mix it.
8. Add the chocolate chunks (or alternatives) into the mixture and stir gently.

9. Pour the mixture into the tin, and level it out with the spatula.
10. Put the tin into the oven for 25 minutes (although we find that it takes roughly 30 minutes).
11. Check to see if the brownies are cooked, by removing the tin from the oven and shaking it slightly from side to side. If it wobbles in the middle, they are not quite done, so put them back in the oven for another 5 minutes, and then check them again.

12. Once you feel they are finished, remove them from the oven and leave the tray to cool for 5 minutes. Then, lift the greaseproof paper out and the big brownie should come out too.
13. Leave for another 15-20 minutes to cool slightly, and then cut them into either squares or triangles. You can eat them cold, but personally, we find them best if you eat them warm. They almost melt in your mouth!! Yum!!

And so, there you have it, deliciously scrummy warm chocolate brownies!

This recipe is a firm family favourite, although it was originally discovered by my Mum. If you want to see the real recipe, you should head over to: http://www.bbcgoodfood.com/recipes/1223/bestever-brownies

Bon Appetit!! :)