Jersey Milk Chocolate and Sea Salt Brownies

Preheat oven to 180°C (350°F). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.

In a double boiler or heatproof bowl set over a saucepan of simmering water (making sure the bowl doesn't touch the water), melt the Jersey milk chocolate and Jersey butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.

In a separate bowl, whisk together the granulated sugar and brown sugar.

Pour the slightly cooled chocolate mixture over the sugar mixture and whisk until well combined.

Whisk in the eggs one at a time, followed by the vanilla extract. The mixture should be glossy and smooth.

Gently fold in the grated Jersey Royal potato.

In a separate small bowl, whisk together the flour, cocoa powder, and salt.

Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined. Be careful not to overmix.

If the batter seems too thick, stir in the Jersey milk, one tablespoon at a time, until it reaches a pourable consistency.

Pour the batter into the prepared baking pan and spread evenly.

Sprinkle generously with flaky sea salt.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The edges should be set but the center should still be slightly fudgy.

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