Jersey Milk & Black Butter Fudge Swirl Brownies

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line an 8-inch square baking pan with baking parchment, leaving an overhang on two sides for easy removal.

Prepare the Brownie Batter: In a double boiler or heatproof bowl set over a pan of simmering water (don't let the bowl touch the water), melt the butter and dark chocolate together, stirring occasionally until smooth. Remove from the heat and let it cool slightly.

In a large bowl, whisk together the caster sugar, light brown sugar, and eggs until pale and slightly thickened. Stir in the Jersey milk and vanilla extract.

Gently fold the melted chocolate mixture into the egg mixture until just combined. Be careful not to overmix.

Add the mashed Jersey Royal potatoes. Fold gently until well combined.

In a separate bowl, sift together the flour, cocoa powder, and salt. Gently fold this dry mixture into the wet mixture until just combined. Again, be careful not to overmix.

Prepare the Black Butter Fudge: In a small saucepan over low heat, gently melt the Jersey Black Butter. Remove from heat. Whisk in the sifted icing sugar until smooth and creamy. If the fudge is too thick, add the tablespoon of Jersey Milk to thin it slightly.

Pour the brownie batter into the prepared baking pan. Spoon dollops of the Black Butter fudge mixture over the top of the batter.

Use a skewer or knife to swirl the fudge into the brownie batter, creating a marbled effect.

Bake for 30-35 minutes, or until the edges are set and the center is slightly fudgy. A skewer inserted into the center should come out with moist crumbs attached.

Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.