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.