Makes approx 15
200g dark chocolate, broken into chunks
100g milk chocolate broken into chunks
325g soft light brown sugar
5 tsp malted milk powder of Horlicks
4 large eggs
150g plain flour
50g cocoa powder
a couple of pinches of sea salt flakes
ice cream to serve
Heat the oven to 180ºC and line a 20 x 30cm baking tin with baking parchment. Put the chocolate, butter, sugar and malt powder in a saucepan and gently melt together, stirring occasionally. Lift off the heat and leave for 5 minutes before the next stage.
Beat the egg, one by one, into the chocolate mixture with a wooden spoon. Sieve over the flour and cocoa and stir in. Scrape into the tin and scatter with a couple of pinches of sea salt flakes - just a little. Bake for 30 minutes on a middle shelf, then cool completely before cutting into squares or chill overnight for slightly firmer brownies. Serve with a scoop of ice cream.