You’ll Need
100g dark chocolate
100g butter
100g caster sugar
2 eggs
75g self-raising flour
2 tbsp cocoa powder
75g milk chocolate chunks
8 large marshmallows
4 digestive biscuits, crushed
For The Finish
Extra marshmallows
Chocolate sauce
Optional But Dangerous
Vanilla ice cream
Peanut butter drizzle
Caramel sauce
Method
Preheat your air fryer to 160°C.
Lightly grease four ramekins or foil pudding pots.
Melt the dark chocolate and butter together until smooth.
Whisk in the caster sugar and eggs until glossy.
Fold through the flour and cocoa powder until fully combined.
Stir through the milk chocolate chunks.
Divide the brownie mixture evenly between the pudding pots.
Air fry at 160°C for 10–12 minutes until the tops are set but the centres still have a slight wobble.
Remove carefully.
Top each pot with two marshmallows and a scattering of crushed digestive biscuits.
Return to the air fryer at 180°C for 2–3 minutes until the marshmallows puff up and turn golden.
Drizzle with chocolate sauce before serving.
Serve immediately while everything is still molten.