METHOD

Pre heat oven to 170degrees Celcius

Line base of 26cm Lodge skillet  (or 3 x 16.5cm) with a circle of baking paper. (You could use a baking tray if you don't have a suitable skillet).

Melt butter and chopped chocolate over a low heat in a saucepan.

Combine melted chocolate with sugar.  Add eggs one at a time, mixing well after each addition. Stir in vanilla extract

Mix in sifted flour and cocoa until evenly combined but don’t overmix then tip into prepared Lodge skillet.

Bake 35-40 minutes. Brownie should be firm around the outer edges but still squidgy (yes, that is a technical baking term!) in the middle.

Serve dusted with icing sugar and lashings of cream or icecream

Original recipe by Annabel Langbein, adapted in the Milly's test kitchen.