Preheat the oven to 160ºC and line a 23cm (9 inch) square baking pan with parchment paper.

Get yourself 3 bowls. Yes, I know this recipe said easy and it really is. Go with me here.

   In bowl 1 (a medium bowl that fits snugly over a pan) place the butter and chocolate.

   For bowl 2 (a small bowl) whisk the plain flour and cocoa powder

   Then, in bowl 3 (a large-ish bowl) place the eggs and sugar

Place bowl 1 (the butter and chocolate over a pan of simmering water. Let the chocolate and butter melt together and whisk well so that they are fully incorporated.

While the chocolate and butter are melting, use an electric hand whisk to whip the eggs and sugar. This will take a good few minutes. We want the eggs and sugar mixture to be almost as thick as mayonnaise. (See the above photo.)

 Once the eggs and sugar are whipped and the chocolate is melted, slowly pour the chocolate into the egg mixture and whisk (not an electric whisk a regular one) to blend together. Add the flour and cocoa to the bowl and whisk again.

Pour the mixture (you may need to spoon it in. It'll be THICKKKK) into a 9x9 (23cm) square tin lined with baking paper. Dollop the Nutoka spread on top of the brownie mix. Use a hot knife or a toothpick to swirl the spread into the brownie.

Bake in a 160ºC oven for about 30 minutes. The top should feel (and look set) but the brownies should still wobble slightly when you wiggle the pan.

Let the brownies cool completely before slicing.