Roughly chop the chocolate and set aside.

Add the ingredients to the jar as follows, spooning them in carefully and occasionally shaking the container gently to even out the layers; flour, cocoa, white sugar, golden sugar, almonds and chocolate chunks.

I find it useful to keep a clean tea towel close to hand so you can wipe the inside of the jar in between layers; the cocoa in particular likes to stick to the glass. If you fancy changing the ingredients, such as using milk chocolate chips or walnuts for example, always place the largest ingredients on top, as the finer ones will filter down.

Pack any remaining space left in the top of the jar with some scrumpled up baking paper, just to stop anything moving around too much.

Label the jar with the following cooking instructions. “Preheat the oven to 180 degrees and line a 20.5cm square tin. Melt 125g butter and allow to cool, stir in 3 beaten eggs and add the contents of the brownie jar. Stir well and then bake for 18-20 minutes until dry on top but still squidgy inside! Allow to cool for at least 3 hours before slicing.”