I'm a baker-everyone raves about my brownies thanks to 1 six-ingredient recipe

I've been baking for years, starting as a tender-aged toddler standing on a chair to reach the heights of the kitchen counter. It's a deep love I've developed over the decades, which started thanks to my mum.

For around the past 20 years, I haven't eaten cake, nor consumed a birthday cake of my own or anyone else's. Instead, I have birthday brownies, which are a more than suitable alternative in my books. There's only one recipe I've ever used to bake brownies, so much so that its ingredients and method are permanently etched into my brain.

When I was at school, some time over 15 or so years ago, I found a Cadbury cookbook on the shelf at one of my school's book fairs (remember those, Millennials?). As a pre-teen who wasn't interested in reading actual books at the time, I spent my pocket money on this book-and it's cemented itself as the holy grail in my family's kitchen.

Since the very first time I used its chocolate brownie recipe, there has never been another that even comes close. I refuse to use any method, no matter the culinary mastermind behind it, to avoid the disappointment of a sub-par brownie.

And if I do say so myself, they are [enter expletives here] incredible. I refuse to buy brownies from bakeries because I know they will never match up to what I can make at home. Among friends and family, they've been known as "Jenne brownies" for years.

Birthday treat? Brownies. Christmas dessert? Brownies. Random Saturday afternoon bake? Brownies. I know I can always rely on these brownies to please a crowd.

Don't just take my word for it. A couple of years ago I gave the recipe - which is incredibly simple and uncomplicated - to a friend so she could enjoy them at home without me having to serve up a special delivery.

Since then, she's whipped up the brownies on several occasions to share with her family and home friends. Having introduced them to a friend's partner, he too has fallen under the recipe's spell and regularly asks her to bring them around. What can I say? They are the world's best brownies. This is a hill I'm willing to die on.

So now I'm sharing my secrets. These brownies are too good to gatekeep.

The recipe itself is incredibly simple, which makes it a perfect recipe for all levels of bakers, even children. There aren't any fancy ingredients, and while the original calls for the addition of chopped walnuts, personally, I don't think they need them.

The dark chocolate gives them a rich flavour, while the chunks of milk chocolate don't fully melt, giving the brownie a surprising texture hidden inside. I'd recommend chopping the milk chocolate into different-sized pieces, the bigger, the better.

It also uses light muscovado sugar, but if you're running low, substituting part of it with dark muscovado sugar is fine. You have to use muscovado sugar; light brown soft sugar won't cut it.

The sugar gives the brownies their decadently fudgy texture; there is no cakiness here. Once cooked, the brownies should have a thin, flaky crust on top that cracks. Underneath, they should be oh-so fudgy.

And these should never be baked in an air fryer. Don't be tempted to do so.

While you can cut them into however many portions you want, my preferred method of eating is straight out of the oven with a spoon. These brownies changed my life; now they will change yours.

Ingredients

• 200g milk chocolate
• 300g dark chocolate, broken into pieces
• 225g unsalted butter, softened
• 3 eggs
• 225g light muscovado sugar
• 75g self-raising flour

Method

Grease and line a 28 x 20cm/11 x 8 inch shallow baking tin. Roughly chop the milk chocolate. Melt the plain chocolate, then stir in the butter.

Beat together the eggs and sugar, then beat in the melted plain chocolate mixture. Stir in the flour and milk chocolate.

Turn the mixture into the prepared tin and level the surface. Bake in a preheated oven at 190/375/gas mark 5, for about 40 minutes until the centre feels just firm on the crust but soft underneath.

Be careful not to overcook the brownies; they will be dry. Leave to cool in the tin.

When cool, turn out the brownies and cut into 18 squares. Or my favourite way-eat with a spoon.