Ho hum..here we are, another weekend indoors. If you're looking for solace this recipe creates the most perfect marshmallow brownies- squidgy, fudgy and a welcome distraction from sorting out your sock drawer. A lockdown recipe to keep and repeat.

ingredients- Makes 10 (ish) delicious slabs

• 200g unsalted butter, chopped, plus extra to grease

• 200g dark chocolate (70% cocoa solids), chopped

• 5 medium eggs

• 300g caster sugar

• 125g plain flour

• Pinch of salt

• ½tsp baking powder

• 200g bashed pecans

• 120g roughly chopped marshmallows

How to :

Preheat oven to 180°C .

Lightly grease a 8 inch/ 25cm square baking tin with butter and line with baking parchment.

Melt down the chocolate and butter together in a saucepan over a low heat, stirring occasionally and leave to cool for 5min.

Meanwhile, beat the eggs and sugar in a stand mixer (or with a handheld whisk) until pale and mousse like. This will take about 5 minutes.

Gently pour the melted chocolate into the egg and sugar mix and whisk lightly until combined.

Sift in the flour, baking powder and a pinch of salt, and fold lightly through with a large metal spoon.

Scatter the pecans and  marshmallows over the bottom of the prepared tray.

Scrape all the brownie mix into the tin and smooth out.

Pop in the oven for about 35 – 40 minutes (depending on how gooey you like your brownies – I recommend checking very frequently at this stage)

Remove from oven and leave in the tin to cool for at least an hour. Eat with a strong cup of tea and an even stronger sense of resolve.