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Chocolate brownie

This makes fantastic cupcakes, but a word of warning – only choose this recipe if you have made your decorations and frostings in advance, as you need to bake, cool, decorate and eat these cupcakes in one day or they will turn crispy.

You will need…makes about 12

 225g (8oz) dark (semisweet or bittersweet) chocolate pieces, callets or buttons

 85g (3oz) salted butter, cut into pieces

 2 large eggs, beaten

 200g (7oz) soft dark brown sugar

 140g (5oz) plain (all-purpose) flour

 1 tsp (5ml) vanilla extract

 75g (23⁄4oz) pecan nuts, chopped

1 Preheat the oven to 180°C/fan 160°C/350°F/Gas Mark 4. Line your muffin tray (pan) with muffin cases (liners) and set to one side.

2 Put the chocolate and butter in a microwave-safe bowl and place in a microwave oven on low for about 2 minutes, checking often, until melted. Stir well and leave to cool.

3 Meanwhile, place the eggs and sugar in the bowl of an electric stand mixer and beat on a medium speed. Add the vanilla extract and melted chocolate mixture and beat again. Spoon in the flour and mix on a slow speed until combined, then add the pecan nuts and mix again.

4 Spoon the mixture evenly into the cases or fill a large disposable plastic piping (pastry) bag with the batter, snip off the end allowing a large enough hole for the nuts and pipe it into the cases.

5 Bake for 25–30 minutes, or until firm to the touch but you will want them to be slightly moist in the centre. Cool on a wire rack.