The Art of Chocolate Melting: Crafting the Heart of the Brownie

175g unsalted butter, plus extra for greasing
225g dark chocolate, broken into pieces

200g caster sugar
3 medium eggs, separated

65g plain flour
50g chopped pecan nuts (optional)

Preheat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line with greaseproof paper.

Place 175g/6oz of the chocolate, plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool.

Whisk the egg yolks into the chocolate mixture, then add the flour, nuts (if using) and the remaining chocolate.

Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture.

Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top.

Leave to cool, then run a knife around the sides and remove from the tin.

Serve warm or at room temperature with your favorite toppings, such as ice cream, whipped cream, or fresh berries.