Party prepped: A boozy brownie 

Christmas rum & chestnut chocolate bites

MAKES 1 TRAY FOR SLICING

Preheat the oven to 170C/150C fan/gas 3. Butter a 23cm brownie tin (or equivalent) then line the base and sides with baking paper, snipping the corners so the sides sit flat. Into a large bowl, sift 25g cocoa powder and 1 rounded tsp baking powder. Stir in 100g chestnut flour, 100g ground almonds and 100g demerara sugar then set aside. In a large bowl set over a pan containing a little simmering water, gently melt 200g dark chocolate (about 70 per cent) with 150g unsalted butter. Stir in 1 tsp vanilla extract and 2 tbsp dark rum (this is optional). In another large bowl whisk 4 medium eggs with 100g icing sugar for 4-5 minutes until pale, moussey and several times the volume. Lightly fold the chocolate mixture into the eggs in two goes, taking care not to over mix. Fold in the dry ingredients in two goes and transfer the mixture to the prepared tin. Bake for 30-40 minutes or until a skewer inserted at the centre emerges with a few sticky crumbs. Leave to cool then cover and chill overnight. Remove from the tin and peel off the paper. Dust with icing sugar and a little cocoa and cut into 3cm-4cm squares (or larger if you wish).