Ingredients

200g Co-op unsalted butter, softened, plus extra for greasing

100g Co-op Irresistible Fairtrade 70% cocoa dark chocolate, broken into chunks

3 large Co-op British free range eggs

240g Fairtrade caster sugar

40g Co-op plain flour

60g Fairtrade cocoa powder

For the topping:

150g Co-op Fairtrade milk cooking chocolate, broken into chunks

50g Co-op Irresistible Fairtrade 70% cocoa dark chocolate, broken into chunks

300ml Co-op double cream

To decorate:

4 Co-op Irresistible triple chocolate chunk cookies

1 tbsp Fairtrade cocoa powder

Method

1. Preheat the oven to 180°C/fan 160°C/gas 4

2. Grease and line a 20cm x 30cm baking tin, 2cm deep

3. Melt the butter in a pan, remove from the heat, stir in the chocolate until melted, then set aside

4. Whisk the eggs and sugar in another bowl until light, fluffy and tripled in volume, before beating into the chocolate mixture

5. Sift in the flour and cocoa powder, then beat until combined

6. Pour into the tin and bake for 25-30 mins, or until a crust has formed on the top, then leave to cool in the tin

7. Meanwhile, for the topping, melt both chocolates in a heatproof bowl set over a pan of simmering water (not touching the water), then set aside

8. Whip the cream to soft peaks in a bowl, then beat a spoonful into the chocolate to loosen it

9. Carefully fold the rest through, until it’s streak-free

10. Pour over the cooled brownie (removed from the tin first) and smooth out, then chill for at least 1 hour

11. For the decoration, bash the cookies in a sandwich bag with a rolling pin to make rough crumbs, then scatter over the chilled brownie

12. Dust the surface with cocoa powder and then arrange the meringue ghosts on top