Grease and line a deep 20cm (8 inch) cake tin.

Melt the dark chocolate and butter together over a bain marie or in 20 second intervals in the microwave.

Whisk your eggs and sugar together in a glass bowl until the colour of the sugar is lighter and the eggs have doubled in size. Until light and fluffy.

When your chocolate and butter mix is completely melted, leave to cool for a few minutes.

Weigh out the flour and cocoa powder in another bowl.

Once the chocolate and butter mix has cooled, pour over your whisked eggs and sugar and fold gently until combined. Take your time with this so you don’t knock all of the air out of your eggs!

Pour in the flour and cocoa powder and gently fold again.

Fold in your chocolate chunks.

Pour your brownie mix into your lined tin and bake for 25 – 30 minutes. Your brownie slab should look dry and possibly cracked on the surface.

Leave to cool on a cooling rack completely.

Trace/draw Wednesday’s silhouette on some baking parchment.

Cut the shape out and then fold slightly to snip the gaps between her hair and neck. Carefully cut each side out to complete the silhouette.

Place your silhouette on your brownie and dust the sugar over the entire thing with a sieve, making sure that the silhouette stays in place.

Very carefully lift the baking parchment silhouette up and away from the brownie. You should have Wednesday’s silhouette as the only uncovered section of your brownie.

If there is any sugar disturbing the silhouette shape, simply brush away with a very small decorating brush.

Melt the dark chocolate in the microwave in 20 second intervals. Stir in between to make sure the chocolate doesn’t catch.

Add in the double cream and mix until the chocolate has thickened.

Pipe the ganache in the spider web shape over the sugar. Take your time as the ganache will be thicker than you expect. Start with the four points of a cross, then fill in the diagonal lines, as if you’re cutting a pizza. Then add the rest of the webbing in drape-like shapes.