200g cubed unsalted butter
250g chopped dark chocolate
1 1/4 cups plain flour
1/2 teaspoon baking powder
1/3 cup cocoa
4 lightly beaten eggs
1 teaspoon vanilla extract
3/4 cup brown sugar
Step 1: Preheat oven to 170°C. Lightly grease a 12 hole (1/3-cup) capacity muffin pan. Place butter and dark chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Use a metal spoon to stir occasionally until the chocolate melts and mixture is smooth. Remove from heat and set aside until required.
Step 2: Sift flour, baking powder and cocoa into a large bowl. Pour chocolate mixture into the flour mixture. Add eggs, vanilla extract and brown sugar, stirring with a large spoon until just combined. Spoon mixture evenly into the prepared muffin pan.
Step 3: Cook for 20 minutes or until a skewer inserted into centre comes out slightly sticky. Remove and set aside for 5 minutes to cool slightly. To serve, dust with extra cocoa powder and serve with vanilla ice-cream.
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