Preheat the oven to 180C/350F and spray a 9 inch skillet with cooking spray. I use Wilton Bake Easy.

Place butter and broken up chocolate into a heat proof bowl and microwave in 20 second increments, stirring in between each one, until the butter and chocolate are completely melted and mixed together. Leave to one side.

Place eggs, sugar and vanilla into a large bowl and whisk until well combined, smooth and slightly frothy.

Place flour, cocoa powder, salt, baking powder and white chocolate chips into a medium sized bowl and stir until all the chocolate chips are coated in flour. Leave to one side.

Pour the melted chocolate mixture into your egg and sugar mixture and whisk until well combined and smooth. You don't want to see any lumps of sugar mixture, just thick, dark chocolate!

Tip in the flour mixture and fold in gently until there are no lumps of flour.

Tip into your prepared brownie batter into your prepared skillet and smooth into an even layer with a spatula/wooden spoon.

Sprinkle the top with extra white chocolate chips, if desired.

Place in the oven for 25-30 minutes, until risen, slightly crackly on top and an inserted skewer into the centre comes out with just a few crumb on it.

You don't want raw batter to come out of the centre, but you don't want it to come out completely clean either as your brownie will be over done! You want to see crumbs, but have them still slightly wet. The outside edges will come out clean when you insert a skewer.

Leave to cool in the skillet for at least 30 minutes before digging in! I served mine with 3 big scoops of vanilla ice cream in the centre and a drizzle of chocolate sauce.

Skillet Brownie will keep covered, at room temperature for 3 days, or in the fridge for days. You may want to decant it into an airtight container for storage.