Cream the soft butter and sugar together until smooth.

Add the eggs one at a time, ensuring thorough mixing after each addition.

Blend in the milk and heavy cream, mixing well.

Combine the flour, cocoa powder, and baking powder.

Gradually fold this dry mixture into the wet ingredients until a thick dough forms.

Transfer the dough to a baking paper-lined tray and bake at a medium temperature for approximately 40-45 minutes. Use a toothpick to check for doneness, baking longer if necessary.

While the brownie bakes, prepare the icing by combining chocolate, 20g of butter, and 50ml of heavy cream in a bowl.

Gently heat the mixture, stirring until the chocolate melts and ingredients are well blended. Turn off the heat and let it cool.

Once the brownie base is baked, remove it and allow it to cool completely.

Pour the icing over the cooled brownie, spreading it evenly. Refrigerate until the icing sets.

Slice and serve the brownie, enjoying its effortless slicing and delicious taste.

Bon Appétit!