Coco Top Brownie

Preheat the oven to 180°C. It’s bain marie time! Melt the chocolate and 200g of the butter in a bain marie, then leave to cool to the temperature of a cucumber.

Next, break the eggs into a large mixing bowl – try not to get any eggshell in there, but if you do it might just add extra texture to the finished product. Add the sugar and whisk with an electric mixer until the mixture looks thick and creamy – like thick cream.

Now, pour the chocolate mixture into the bowl and mix together, then sift the flour and cocoa powder into the egg and sugar mixture and mix it up again. Line a shallow rectangular 28cm baking tin with greaseproof paper and scoop the mixture into it. Jam the tray into the oven and bake for 25 minutes.

Take the tray out of the oven and leave it to sit for 5 minutes, then tip it out onto one of those wire racks – or if you don’t have one, use your dish drainer.

Now for the Coco Pops layer! Melt the remaining butter and the Mars Bars together in a bain marie, stirring as they melt – you could probably even use the same bain marie you did before, unless you’ve been really organised and washed it.

Then stir in your Coco Pops and mix them round thoroughly to coat in the Mars Bar mixture. Put the mix in the same baking tray (greaseproof lined, obviously) that you used for the brownie so the layers are the same size, and stick in the fridge to set.

Once both layers are cool, place the brownie on top of the Coco Pop mix and cut into squares. Now bask in the chocolicious, crunchy, chewy, melty, sticky, crispy, creamy, flaky orgasm-inducing traybake you have just created.