Malted forever brownies

Whisk the cocoa powder with a quarter cup of boiling water.

Add the chopped semi-sweet chocolate, the oil and the butter.

Set the bowl over a sauce pan with an inch of simmering water, not boiling, with the bowl not touching the water, and melt gently until smooth.

Take it off the heat and let it sit until lukewarm.

Whisk in both sugars; the mix looks grainy and a little separated at this stage, which is normal.

Add the egg, the two yolks and the vanilla and whisk vigorously until thick, smooth and glossy.

Add the flour and the salt.

Roughly chop the malted milk balls and whisk everything slowly for a full 45 seconds until combined.

Fold in the chopped milk chocolate with a flexible spatula.

Line an eight by eight inch pan with two strips of foil and butter it lightly, then scrape in the batter.

Bake at 350 degrees on the centre rack for 20 to 25 minutes, until the top is shiny and puffed, dry to the touch but still soft when pressed; his came out at 26 minutes.

Cool at room temperature for around an hour, then refrigerate for an hour or more; the longer the better.

Lift out by the foil and slice into 16 squares.