Marmalade Brownies

1.

Place 185g unsalted butter and 185g dark chocolate into a bowl and gently heat over a simmering pan stirring occasionally to combine them, until fully melted. Leave the melted mixture to cool to room temperature.

2.

Preheat the oven to 180C/160C fan/gas 4.

3.

Whisk 3 large eggs and 275g golden caster sugar in a large bowl. This can take 3-8 minutes, you’ll know it’s ready when the mixture becomes really pale and about double its original volume.

4.

Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula in a figure of eight movement. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.

5.

Sieve 85g plain flour and 40g cocoa powder into a medium bowl. Gently fold into the wet ingreditents using the same figure of eight action as before. The mixture will look dry and dusty at first, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.

6.

Chop the remaining dark chocolate into chunks and stir in until they’re dotted throughout.

7.

Using a shallow 20cm square tin, line the base with non-stick baking parchment. Pour ⅔ of the mixture into the prepared tin, then add 6 tablespoons of marmalade on top of the mix. Then cover with the remainder of the mix. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.

8.

Put in the middle shelf of the oven. After 25 minutes give the tin a gentle shake. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.

9.

Remove from the oven and leave the brownie in the tin until completely cold. Lift out the brownie with the parchment. Cut into quarters, then cut each quarter into four squares.

10.

The brownies will keep in an airtight container for a good two weeks and in the freezer for up to a month.