• STEP 1

    Cut the butter into small pieces. Put in a 20 x 20cm microwavable glass or ceramic dish and cook in 20-second bursts in the microwave until melted. Remove, swirl it around the dish to coat the sides, then tip it into a mixing bowl.

  • STEP 2

    Add the sugar to the bowl and, using a hand or electric whisk, whisk vigorously until the mixture is creamy and fully incorporated into the melted butter.

  • STEP 3

    In a jug, stir the vanilla extract into the milk along with the beaten eggs. Whisk this, a little at a time, into the sugar and butter mixture, ensuring it’s thoroughly incorporated before adding more.

  • STEP 4

    Sift the flour and cocoa powder together, then fold gently into the cake batter. Finally, stir in the milk chocolate chips.

  • STEP 5

    Tip the whole mix into the buttered dish and smooth using a spatula to fill the dish. Cook for 5 mins or until the brownies are well-risen and slightly firm to touch. Don’t worry if they’re still a bit soft in the centre; they will continue to cook for several minutes once out of the microwave.

  • STEP 6

    Put the hot dish onto a cooling rack and leave for at least 20 mins to firm up. Cut into 8 squares. Will keep in an airtight container for three days.

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