Ingredients

  • butter 100g, chopped
  • dark chocolate 200g, chopped
  • eggs 4
  • golden caster sugar 250g
  • plain flour 100g
  • baking powder 1 tsp
  • cocoa 30g
  • white or milk chocolate chunks 100g
  • chopped hazelnuts 100g, toasted
  • roughly choppedpecans 100g
  • toasted, roughly chopped baby marshmallows 2 handfuls

Directions

Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Sift the flour and bicarbonate of soda into a large bowl, then stir in the chocolate chips and sugar. Add the beaten eggs, yogurt and butter, and stir to combine. It doesn’t matter if the mixture looks a bit lumpy, it’s more important not to overmix or the muffins will turn out tough. Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool – or eat slightly warm. Will keep for three days in an airtight container.

Classic Chocolate Brownie