White Chocolate Brownies

Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a 20cm square brownie tin with baking parchment.

Melt the white chocolate and butter in a heatproof bowl over a pan of simmering water. One the butter and white chocolate have melted, take the bowl off the simmering water set aside to cool slightly.

In a separate bowl, whisk the eggs until pale and fluffy. Add the caster sugar and whisk until thick, then gently fold in the melted chocolate and butter. Avoid over-stirring, as you’ll knock the bubbles out of the mixture.

Gently sieve in the flour and fold in until the mixture is smooth.

Pour the white chocolate brownie mixture into the prepared tin and bake for 30-35 minutes, until you see a paper-like crust on top. There should still be some movement in the centre of the tin when you’ve finished baking; give it a shake and see if the mixture under the crust wobbles slightly.

If your brownie begins to brown around the edges, loosely cover with baking paper to protect it whilst it continues to bake, or turn the oven heat down slightly.

Remove the brownie from the oven. The brownie texture should still be gooey in the centre (it will firm up as the brownie cools). Leave to cool, then cut into squares.