RHUBARB & CHOCOLATE BROWNIE

Makes 15

● 225g (8oz) salted butter, plus extra for greasing

● 300g (10½oz) plain chocolate, 60% cocoa solids

● 250g (9oz) light muscovado sugar

● 5 medium eggs

● 115g (4oz) plain flour

● 175g (6oz) rhubarb, cut into 1cm slices

Preheat the oven to 170°C/fan 150°C/gas 3. Grease and line a rectangular 30 x 23cm traybake tin with baking paper.

Place the plain chocolate in a bowl with the butter, and set the bowl over a pan of gently simmering water. Make sure the water does not touch the bottom of the bowl. Heat, stirring gently, until completely melted and smooth. Remove the bowl from the pan and leave to cool slightly.

Beat the sugar into the chocolate and butter mixture with a wooden spoon. Add the eggs one at a time, beating well until combined. Stir in the flour and beat until the mixture is smooth. Stir in half the rhubarb and set aside the rest.

Pour the mixture into the prepared tin and sprinkle the remaining rhubarb slices on top. Bake for 25-30 minutes or until just firm to the touch, but still slightly soft in the centre. Allow the brownie to cool before cutting into squares. They will keep for 3-4 days in an airtight container.