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10 minutes

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Chocolate brownie in a cup

15 minutes

Chocolate brownie in a cup

By Abigail Donnelly

Serves 6 - 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

150 g butter
200 g caster sugar
100 g cocoa
140 g cake flour
2 free-range eggs
1 t vanilla extract
1 can condensed milk
600 g milk chocolate

Method

Preheat oven to 180ºC.

Beat butter and sugar until light and creamy. Mix in the remaining ingredients until combined.

Grease 6 small consol jars or 8 small mugs or teacups and fill halfway with batter.

Place them on a baking tray and bake for 15 minutes or until cooked but the middle is still soft.

As soon as they have cooled down to lukewarm, mix 1 can of condensed milk with 600 g melted white or milk chocolate and pour over.

Cook's tips:

You can leave the chocolate fudge topping off and serve with a blob of cream or ice cream.

For a grown-up look and touch of tartness, stud the mixture with fresh raspberries just before baking.

Use 70% dark chocolate instead of milk chocolate, it will be super luxurious.

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Fruit and nut camembert cake

Chocolate chip-and-coconut flapjacks

Strawberry jam puff tartlets

Buttermilk panna cotta with strawberries

Peanut-butter loaf

Easy Swiss roll

Ginger snaps

Easy puff pastry

Meringue-and-custard torte

Chocolate-and-cardamom panna cotta with rose syrup

Golden Easter eggs

Chocolate brownie in a cup

Chocolate brownie in a cup

Ingredients

Method