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


Heat the oven to 180C/fan 160C/gas 4.

Line a 22 cm square brownie tin with baking parchment. Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature.

Whisk the eggs and sugar together until the mixture is light and fluffy.

Fold the chocolate mixture into the egg mixture and sift on the flour, baking powder and cocoa.

Fold this in to give a fudgy batter.

To ramp it up, add 100 g chopped white or milk chocolate chunks or 100 g toasted, roughly chopped hazelnuts or pecans or 2 handfuls of baby marshmallows.

Bake for 25-30 minutes or until the top is cracked but the middle just set.

Cool completely, then lift out of the tin and cut.