Ultimate fudgy brownies

Preheat the oven to 180ºC, gas mark 4. Grease a 20cm square tin with a little butter and line with baking parchment.

Put the butter and chocolate in a medium saucepan over a low heat and melt together, stirring frequently, until combined. Stir in the sugar, then take off the heat. Leave to cool for 5 minutes or so, until warm to the touch rather than scalding hot.

Lightly beat 3 whole eggs and 1 egg yolk together, then add to the pan and quickly stir to combine. Use a handheld electric whisk to beat on a medium-high speed for about 3 minutes, until thick and velvety. (Alternatively, use a balloon whisk and some elbow grease.) This will help create a delicious crust.

Sift over the flour, cocoa powder and salt, then gently fold in with a spatula or large metal spoon until just combined. Transfer the mixture to your prepared tin – it will be rather thick – making sure to spread it into the corners. Bake for 30-35 minutes. The brownie should be set on top, with a few cracks around the edges. Sprinkle a few sea salt flakes over the top, if liked, then cool in the tin for at least 2 hours before cutting.