So this season: Bite-size spelt brownies 

MAKES 1 x 23CM TRAY

PREP YOUR TIN Preheat the oven to 170C/150C fan/gas 3. Butter a 23cm brownie tin (or equivalent) and line the base and sides with baking paper, snipping the corners so the sides sit flat.

GET YOUR DRY INGREDIENTS Sift 25g cocoa powder and 1 rounded tsp baking powder into a large bowl, and stir in 100g spelt flour (plain or wholemeal), 100g ground almonds and 100g demerara sugar.

MELT & MIX Break up 200g dark chocolate and gently melt this with 150g unsalted butter in a large bowl set over a pan containing a little simmering water, stirring in 1 tsp vanilla extract and 2 tbsp dark rum (optional). At the same time, whisk 4 medium eggs and 100g icing sugar in a large bowl using an electric whisk for 4-5 minutes until very pale and moussey, and several times the volume. Lightly fold the chocolate mixture into the eggs in two goes, taking care not to overwork it. Now fold in the dry ingredients in two goes.

INTO THE OVEN Transfer the mixture to the prepared tin, smoothing the surface, and bake for 30-40 minutes until a skewer inserted at the centre emerges with a sticky crumb or two, but without being wet. Leave to cool.

CHILL & SLICE Loosely cover and chill for at least half a day, preferably overnight. Remove from the tin and peel off the baking paper. Liberally dust with icing sugar and a little cocoa, before cutting into 3cm-4cm squares or to your liking.