Brownie

1. Preheat the oven to 180°C fan and line an 8 inch square baking tin with baking paper.

2. Break up the chocolate and melt together with the butter in the microwave in 30 second intervals, stirring in between until the chocolate has melted. Set aside.

3. In a separate bowl, whisk the eggs and caster sugar together for 2 mins on a medium setting, the mixture should turn paler in colour.

4. Add the melted chocolate and butter mixture, along with the vanilla and whisk to combine.

5. Sieve the cocoa powder and flour into the mixture and fold in. Add the mixture to the prepared tin and bake for 20-25 mins. You will want the brownie to have a slight wobble and to have just started to crack around the edges.

6. Leave the brownie to cool in the tin for at least 4 hours.

Chocolate Ganache

1. Around half an hour before you are ready to top the brownie with the ganache, break up the chocolate and add it to a bowl.

2. Heat the whipping cream in a pan until it just starts to boil. Remove from the heat and pour over the broken chocolate.

3. Stir until the chocolate has fully melted.

4. Put the ganache in the fridge for 10 mins, remove and whisk on high speed for 2-3 mins. Repeat until the ganache has thickened enough to spread and hold its shape. It should be lighter in colour and fluffy.

5. Remove the brownie from the tin.

6. Spread approx. half of the ganache over the brownie and add the other half to a piping bag with your chosen nozzle attachment.

7. Pipe the ganache around the edge of the brownie, add any other decorations you wish and you are ready to serve.