Ingredients:
200 g dark chocolate, chopped
250 g butter, chopped
1 3/4 C brown sugar
4 eggs
1/3 C cocoa
1 1/4 C flour
1/4 t baking powder

Method:
1. Preheat oven to 160 degrees and line baking tray.
2. Melt chocolate and butter over low heat until smooth. Cool slightly.
3. Mix remaining ingredients and slowly stir in chocolate mixture until combined.
4. Bake 45-50 minutes until set.
5. Cool before cutting into squares.

Makes 6 Ramekins

Ingredients:
300 mL thin cream
300 mL thickened cream
1 vanilla bean, split, seeds scraped (or 1 T vanilla extract)
1 egg, plus 3 egg yolks
1/3 C sugar, plus extra to sprinkle
1/2 C Baileys Irish Cream

Method:
1. Preheat the oven to 160°C.
2. Place creams in a pan, add vanilla pod and seeds, then heat over low heat.
3. In a bowl, whisk egg, extra yolks and sugar until light. Add warm cream and Baileys, whisking continuously.
4. Divide among ramekins. Place in roasting pan and add enough boiling water to come halfway up ramekin sides. Bake for 45 minutes or until just set. Remove, cool, then chill for 2-3 hours.
5. When ready to serve, sprinkle brulees with extra sugar and place under a hot grill for 2-3 minutes until tops are golden and caramelised.

Makes 8 Ramekins

Ingredients:
1 1/4 C sugar
1/3 C water
1 1/2 C milk
1 C thickened cream
4 eggs
2 egg yolks
1/4 C brown sugar
2 T golden syrup

Method:
1. Preheat oven to 160°C.
2. Place sugar and water in a saucepan over low heat until sugar dissolves.
3. Increase heat to high and bring to the boil without stirring but occasionally brushing down side of pan with a pastry brush dipped in water, for 3-4 minutes or until golden.
4. Pour sugar mixture evenly among ramekins. Set aside for 5 minutes or until set.
5. Combine milk and cream in a medium saucepan over medium heat until simmering. Remove from heat.
6. Place eggs, egg yolks, brown sugar and golden syrup in a large heatproof bowl. Use a fork to whisk until well combined. Gradually whisk the milk mixture into the egg mixture. Carefully pour over the caramel in the ramekins.
7. Place the ramekins on a pan with enough boiling water into the pan to reach halfway up the sides of the ramekins. Cover the roasting pan with foil. Bake in preheated oven for 40-45 minutes or until custards are just set.
8. Remove from oven and allow to cool for 2 hours before refrigerating.
9. To serve, run a flat-bladed knife around the inside edge of the ramekins and carefully turn onto serving plates.