Here's one of those recipes you'll see floating around Pinterest and the like, brownie bowls. Quick and simple to make with nothing other than cupcake trays and your favourite brownie recipe.
(Recipe adapted from Jo Wheatley's 'A Passion for Baking')
100g dark chocolate, chopped
85g milk chocolate, chopped
115g unsalted butter, diced
300g caster sugar
1 tsp vanilla extract
2 large eggs, beaten
100g plain flour
50g self raising flour
30g cocoa powder
Two cupcake/small muffin trays
Your choice of ice cream and toppings
Grease the cups of one cupcake/small muffin tray and the underside of the second tray. Heat the oven to 170 degrees.
Melt the dark chocolate, milk chocolate a butter together in a large heatproof bowl either gently in the microwave or set over a saucepan of barely simmering water. Once melted, stir until smooth and leave to cool slightly.
To the chocolate and butter mix, add the sugar, vanilla and eggs and combine. Sift in the flour and cocoa powder and mix until smooth.
Divide the brownie mix between the cups of the first cupcake tray filling each about two thirds full. Gently place the second tin on top and bake for 30 minutes.
Once cooked, remove from the oven and gently take of the top tray. Leave to cool fully before serving with ice cream and your choice of toppings.