is widely considered the queen of , partly, thanks to her straightforward and hassle-free takes on the best-loved classics. That's why her gooey brownies are bound to be an absolute hit that's sure to make the recipe repertoire.

The from Mary's cookbook, 'Cook and Share', which serves up to 24 squares, can be made in under an hour, making it a quick and delicious option for a last-minute occasion. Sharing it on her website, the Great British Bake Off star said: "This is our favourite brownie; it has a wrinkled top and a gooey middle. Perfect for eating as it is or you could add a topping of your choice." These brownies can be made up to two days ahead and freeze well cooked.

Ingredients

360g Bournville plain chocolate (two 180g packets), broken into pieces

225g butter, cubed, plus extra for greasing

225g light muscovado sugar

Four eggs, beaten

75g self-raising flour

One tsp vanilla extract

75g chocolate chips

Method

Begin by preheating the oven to 180C (160C for fan ovens) or Gas Mark four. Prepare a 30 x 23 cm (12 x 9 in) traybake tin by greasing it and lining it with non-stick baking paper.

Next, place the butter and chocolate into a large, heatproof bowl. Set the bowl over a pan of simmering water and allow the ingredients to melt, stirring occasionally until fully combined.

Once melted, remove the bowl from the heat and stir in the sugar and eggs. Mix thoroughly until the mixture is smooth and well-blended.

Then, incorporate the flour and vanilla, stirring again until everything is fully combined. Finally, fold in the chocolate chips.

Pour the chocolate batter into the prepared traybake tin and bake for approximately 45 minutes. The brownies should rise well, with firm edges and a slightly soft centre.

Allow the baked mixture to cool in the tin before cutting it into 24 square portions.