This is my very special recipe – everyone gets excited for these brownies! The “secret ingredient” adds a chewy, crunchy flavour.
Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
Put the butter and chocolate in a heatproof bowl and place it over a pan of gently simmering water. Leave them both to melt, then stir until fully combined and glossy.
Meanwhile, combine the flour, baking powder and cocoa powder in a separate bowl.
Remove the pan from the heat. Pour the chocolate and butter mixture into a large mixing bowl and add the sugar. Stir to combine.
Sift the dry flour mixture into the wet ingredients and then, using a spatula, gently fold everything together until no streaks remain and you have a thick, glossy brownie batter. Take care not to over-mix.
One by one, add the eggs, combining between each addition, then stir in your secret ingredient until evenly distributed.
Pour the mixture into the prepared brownie tin and bake on the centre shelf for 30–35 minutes, until the brownie is just firm and has a nice crust on the top. Remove from the oven and leave the whole brownie to cool in the tin, then cut it into 25 equal squares to share.