Grease the inside of 4 ramekins with softened butter until well coated. Set aside.

Place the chocolate and butter into a heatproof bowl and gently melt in the microwave or over a bain marine until smooth. Mix in the brownie sugar until combined, then whisk in the eggs one at a time. Fold in the brownie mix to form a thick and glossy batter.

Divide the batter between the prepared ramekins and place in the fridge for at least 2 hours to firm up (see Tips).

Preheat the oven to 180°C. Bake the brownie pots for 15-20 minutes until a shiny crust has formed on the surface and the center of the pots is slightly domed – this is a good sign your pots are baked enough to hold their shape, but not cooked all the way through. For a more set interior, bake for a few extra minutes.

Remove the ramekins from the oven and allow to cool for 5-10 minutes. Run a knife around each pudding and invert onto serving plates. Serve with fresh berries, cream, ice cream, caramel sauce…whatever your heart desires!

Tips: The unbaked ramekins can be stored in the fridge overnight until you’re ready to bake. If you’re only serving two, you just bake two pots and keep the remaining two in the fridge to bake the next day.

Have a look at our Instagram recipe reel on @nomu.minimakes here.