Brownie in a Mug with Ice Cream Surprise

• dark chocolate↗50g g

  roughly chopped

• roasted hazelnuts1 tbsp tbsp

  chopped

• unsalted butter↗90g g
• milk↗60ml ml
• vanilla extract↗½ tsp tsp
• cocoa powder↗30g g
• fine sugar60g g
• plain flour↗60g g
• salted caramel ice cream100g g
• frozen raspberries↗50g g
• heavy cream100ml ml
• whole milk↗25ml ml

Step-by-step instructions

1. 1

   Line a baking tray with parchment and use one of the mugs you will bake in as a template to draw two circles on the parchment. Flip the parchment so the pencil marks are on the bottom. Melt 25 g dark chocolate in a heat‑proof bowl in the microwave, 20 seconds at a time, or use a double boiler. Pour the melted chocolate into the centre of the circles and spread to the inner edge of the templates – the chocolate discs should sit inside the mugs. Sprinkle with roasted hazelnuts and let set.

2. 2

   Melt 70 g butter in one of the mugs in the microwave, about 30 seconds‑1 minute. Transfer the butter to a bowl, then lightly grease the insides of both mugs. Add milk, vanilla, cocoa powder, sugar, flour and a generous pinch of salt to the bowl with the remaining butter. Whisk until combined, then evenly divide the batter between the two mugs. Microwave on high power for 1 min‑1 min 10 sec, or until set but still soft. Remove and let cool.

3. 3

   Remove the ice cream from the freezer 5 minutes before serving so it softens slightly. For the sauce, pour cream and milk into a small saucepan and heat over medium‑low until it begins to steam. Remove from heat. Add the remaining chocolate and butter to the creamy mixture and whisk until melted, combined and smooth. Place scoops of ice cream on the brownie in the mugs and garnish with frozen raspberries and a chocolate disc. Drizzle the warm chocolate sauce over the chocolate discs at the table to reveal the ice‑cream surprise.