Brownie Bites

Preheat oven to 160 degrees. Line up all your ingredients before you start, to make sure you have everything easily at hand

Break the chocolate into pieces. My favourite chocolate to use is Cadbury's Dark Milk, and from one 150g bar you are left with 3 squares to eat while measuring everything out! Put the chocolate and butter into a microwave dish and heat for 1 minute. Give it a stir, and if needed put on for a little longer, but only in 10 second increments, as you only want to melt it, not burn it otherwise it will go grainy and the whole thing won't be as nice. It should look super smooth and shiny once mixed.

While microwaving the butter and chocolate, quickly measure out your dry ingredients and mix together. Add the eggs and vanilla essence and mix.

Finally stir in the melted chocolate and butter. You're then ready to put into your pans. I like to use silicone cake moulds as it makes it heaps easier to remove them. I grease with a little butter. My favourite is mini muffin pans, which are 4cm in diameter. Fill to the top, as they do not rise. I also occasionally use 7cm diameter regular muffin pans. And of course you can make one big brownie in a 22cm cake pan, but then you have everyone wanting an edge piece.

Bake in the oven. For tiny ones, they'll only take 25 minutes. For muffin pans, cook for 30-35 minutes. For one big cake bake for 45 minutes. When cooked they should have a slightly shiny top with a few cracks around the edges, and when poked with a knife there shouldn't be much left sticking to the knife, although a little should stick as you don't want a dry centre.

Make sure you allow them to cool quite a lot before trying to remover them from the pans, as they will come apart if too warm given the gooey nature of the centre.