"I fancied baking something chocolatey," said Ellen, so she scoured the cupboards and knocked up these delicious brownies
Preheat oven to 160C and find a 8x8 inch baking tray which you then need to put parchment paper (which will be handy for taking the mixture out afterwards).
Melt the butter and chocolate in a glass bowl over some simmering water (careful this can get hot). Don't let the glass bowl touch the hot water.
Add sugar to the chocolate and butter mixture. Heat for another minute.
Take the mixture off the heat and mix in the mascarpone, vanilla and eggs.
Sift the flour, cocoa and salt in and gently combine both.
Pour the mix into the baking tray and smooth out the top.
Bake for 40 minutes (keep an eye on them). If any parts of the mixture has raised, gently flatten them down when the mix is warm to make sure that the ganache sits evenly on top.
Leave in pan and sit on wire rack to cool.
While brownies are cooling, make your ganache to pour over the top (which you will want to do while your brownies are still warm).
Heat butter and milk in a glass bowl over simmering hot water (careful not to boil and don't let glass bowl touch the water).
Add in the chocolate and stir until smooth.
Immediately pour over brownie mixture.
Let cool completely - I had to put them into the fridge to fully chill them.
Once chilled, lift out the parchment paper and cut them into small squares. Do this quickly as the ganache may start to soften.
Place squares into a cake tin (without touching) and store in the fridge.
Serving Size 20 Brownies