If Mary Berry provides us with one of her recipes, we know it's bound to be a good one. The food writer and television presenter has got the whole nation baking as a judge on the Great British Bake Off and she reckons all of us should be mixing, sifting and kneading in our spare time.
Why? Because baking is good for the soul. In an interview with the Sun, she insists creating a good sponge or a batch of cupcakes is "very therapeutic".
"It explains why sales of cake tins and cookie cutters have soared," said the 77-year-old. "When times are tough, the way to soothe our hearts is so often through food. And food, especially cakes, always taste better when cooked with love."
With that in mind, whip out your best cotton apron and try Mary's recipe for bonfire brownies, which she's kindly shared with the newspaper, then hand them out to your friends on November 5th and watch them savour every last bite.
You'll need 125g of unsalted butter, 175g of light brown muscovado sugar, three large eggs lightly beaten, 100g of plain flour, 30g of cocoa powder, 1tsp of vanilla extract and 100g of pecan pieces or chocolate chips. The last two are optional, but your brownies will taste so much better for them.
For the topping you'll need 100g of mini marshmallows, 100g of unsalted butter, 40g of cocoa powder, three tbsp of milk and 300g of icing sugar. That's right, these are really decadent brownies.
Begin by preheating the oven to 200 degrees Celsius and greasing a traybake, cake or roasting tin, approximately 25.5 x 20.5 x 5cm with butter. You should also line the base with baking paper.
Place the butter and sugar into a mixing bowl and beat it together with a wooden spoon or electric mixer until it's creamy. Then add the eggs a little at a time, mixing everything together.
Next, add the flour, cocoa powder and vanilla extract and gently fold it all in using a large metal spoon. If you're using the nuts or chocolate chips, stir those in too, then when everything is combined scrape the mixture into your tin and spread it evenly with a spatula.
Place the tin in the oven and bake for 15 minutes before donning your oven gloves, removing it and setting it on a heatproof surface. The mixture should be soft on top and very hot.
Scatter over the marshmallows and return the tin to the oven, baking for a further five minutes to let the marshmallows melt. Remove to carefully from the oven again and set it aside while you melt the butter for the icing in a saucepan over a low heat.
Once it's melted, remove it from the heat and add the cocoa, the milk and the icing sugar, stirring to make a smooth, fudgy icing which you can then pour over the warm brownie mixture.
Leave the whole thing to cool and then cut it into about 20 squares the remove it from the tin. Then, either dig in, or store them in an airtight container for later.