Jeanne's notes

The secret is underbaking. After 20 minutes, the brownie should still have a tiny jiggle in the centre when you shake the tin gently. If it's very jiggly, put it back for 2 minutes at a time until you get that small movement. Don't bake until it sets still.

For the chocolate, Dr Oetker bars from the supermarket work well every day. For a birthday, splash out on Valrhona -- it really does make a difference.

If you're using a Silverwood brownie tin, place it on a baking tray first. A little mixture can creep out of the sides. To serve, simply slide the base out. Once cut, store in the fridge for a fudgier texture than you'd get at room temperature.