Rich, indulgent, smooth, tasty, delicious, squidgy. I think that’s all I need to say.

Makes: It’s up to you. 3 x 3 gives you 9 big squares or 4 x 4 gives you 16 reasonable sized pieces to share. 5 x 5 gives you small pieces (Come on – who wants “small pieces”?)

Level: Generally easy, but the decision on bake timing can be a challenge

Time: 20 – 25 min to make the base. 50 – 60 min to make the brownie block. 20 – 25 min to cut and decorate.

Need: A 20cm/8” square brownie tin, ideally with a removable bottom.

Three on the left – nuts not caramelised; others – caramelised

The following recipe is for a “biscuit-based brownie”. You don’t have to have a biscuit base if you prefer not to, it’s still a gorgeous brownie without it (but not quite AS gorgeous). If you do omit the biscuit base you will probably need to reduce the baking time by a few minutes.

Ingredients for the biscuit base

75g/2½oz butter
25g/1fl oz golden syrup
175g/6oz biscuits (chocolate chip or chocolate digestives both work well)
50g/1oz pecans

The Brownie

150g/5½oz butter
225g/8oz dark chocolate
1 tsp instant coffee granules
3 eggs
125g/4½oz light brown sugar
1 tsp vanilla extract
75g/2½oz plain flour
¼ tsp salt
100g/3½oz pecans roughly chopped
50g/1oz chocolate pieces

Topping (also optional, but it’s a very good option)

60g/2oz dark chocolate
20g/¾oz unsalted butter
15g/½oz golden syrup
Enough pecan halves to put 2 or 3 on top of each brownie

To caramelise the pecans (yet another option)

About 20g/¾oz sugar

To make the base

1. Butter and line the base and sides of the tin.

2. Put the butter and golden syrup in a saucepan and gently melt them together. Don’t let the mixture boil.

3. Meanwhile, whizz the biscuits and pistachios in a food processor until the consistency of fine breadcrumbs, or put them all in a plastic food bag and bash with a rolling pin.

4. Combine the melted mixture and the dry mixture and stir well until everything has been coated. Spoon then press into the tin. Place in the fridge until needed later.

The Brownie

5. Turn oven to 180C / 160C fan / 350F / Gas 4.

6. Melt the butter and the chocolate in a bain marie. When melted, stir in the coffee granules then take off the heat and leave to cool for a few minutes.

7. While it’s cooling, beat the eggs and the light brown sugar in a separate bowl until double in size, pale and fluffy. Stir in the vanilla extract.

8. Fold the plain flour and a pinch of salt into the egg mixture then stir in the chopped pecans and the chocolate drops. Add the melted chocolate and butter and gently fold it all together.

9. Pour into the prepared tin and gently tap it on the work top to disperse any air pockets.

10. Bake for about 25 – 30 min, until risen at edges but still squidgy in the middle. Allow to cool then cut or half cut into pieces. (If it’s too squidgy to cut, put it in the fridge for about half an hour to firm up.)

11A. (Optional extra) To caramelise the pecans, put a layer of sugar in a small pan on a medium heat. Swirl the pan if necessary, but don’t stir the melting sugar. When it begins to melt and darken, drop in the nuts then remove as soon as they have been coated. Lay onto parchment to cool. (TAKE CARE – hot, sticky and dangerous to touch.)

NB The above method is a quick and simple way to caramelise nuts. They come out quite dark, which I think is OK. For a lighter, slightly more time consuming method add a little water with the sugar then drop in a small knob of butter before the nuts go in.

11B. To decorate, melt the dark chocolate, butter and golden syrup over a bain marie. Complete the cutting process then brush on the melted chocolate mixture and add 1, 2 or 3 pecan halves to each piece.

NB 1 If the brownies are over-squidgy you could put them in the fridge for a while, however this may dull any shine on the chocolate.

NB 2 “Over-squidgy” is a new technical baking term. Remember, you heard it here first!

NB 3 A slightly wet serrated knife cuts brownies fairly cleanly.

NB 4 I’m sorry there are so many NBs