Warm chocolate fudge brownie

Method

• step 1

  Heat the oven to 170C/fan 150C/gas 3 and line a 20cm brownie tin with baking paper. In a bowl sitting over – but not touching – simmering water, melt together the chocolate and the butter. Once melted, add the sugars and stir until dissolved. Remove from the heat and cool slightly, then add the eggs one by one, whisking well in between, followed by the remaining ingredients.

• step 2

  Bake for 25-30 minutes or until set but with a bit of wobble in the middle. Cool, then cut into nine portions.

• step 3

  For the custard, bring the milk and cream to the boil, add the teabags and leave to infuse for 20 minutes.

• step 4

  Strain the mixture through a fine sieve into a clean pan and bring back to the boil. In a bowl, whisk together the egg yolks sugar and salt, then pour over the milk mixture while whisking.

• step 5

  Tip back into the pan and cook gently until the custard thickens and coats the back of a spoon or leaves a ribbon on the surface when drizzled back on itself.

• step 6

  To serve, warm the brownies in a low oven, put in bowl and serve with the custard poured over.