Preheat your oven to 180°C [350°F] or 160°C fan. Grease and line two 9 inch square tins with baking paper/greaseproof parchment. Set aside.

Complete the following steps either as one whole batch, or in two half sized batches in separate bowls at the same time.

Melt the dark chocolate and butter together. Do this either in a bain marie (bowl set over a pot of simmering water) or in 30 second to 1 minute bursts in the microwave, stirring in between bursts.

Once completely melted and smooth, leave the chocolate and butter mix to the side to cool to room temperature.

In a large mixing bowl, whisk together the eggs and both sugars on a medium to high speed. Do this until the mixture has doubled in size and is pale and frothy like a mousse. This mixture will be ready when you see a trail of mixture falling from your whisk for a few seconds after lifting it out of the bowl.

When your chocolate and butter mix has cooled, combine it with the eggs and sugar mixture. Avoid pouring from a height as you could knock the air out of the eggs.

Gently fold the eggs and sugar into the chocolate and butter mix, turning the mixture in and over itself until smooth and an even colour is achieved. Be patient here so that you don’t knock out any of the air from the egg mixture.

Sieve the flour and cocoa powder over the mixture and fold in gently and until fully incorporated.

Add your chosen chocolate chunks/chips and fold in gently until well distributed.

Pour the mixture halves into each of your lined tins, or split the entire batch into equal halves and pour into the lined tins as evenly as you can.

Bake in the oven for 25 - 35 minutes, until the surface of the brownies looks ‘dry’ and a skewer or cocktail stick comes out mostly clean (a few crumbs is good). Avoid baking for long unless absolutely necessary as you risk creating cakey brownies rather than gooey.

Once baked, leave in the tins to cool for around 10 minutes, then place in the fridge to set firmly.

If using boiled sweets, simply line a baking tray with baking parchment and place your unwrapped boiled sweets in wonky vertical lines on the tray. Bake for up to 10 minutes or until melted at the same temperature that your brownies baked at.

Once melted, use a sharp knife to drag some of the melted sweets up along the top to create a ‘splash’ impression. Leave to cool and harden on the tray.

If using liquid glucose, turn the oven down to 180°C [350°F] or 160°C fan.

Line a baking tray with baking parchment/greaseproof paper.

Squeeze a few blobs of liquid glucose onto the lined tray. Put a few drops of both red and orange food colouring into the blobs.

Baking in the oven for up to 1 hour, until caramelised and bubbly. Avoid opening the oven door during this time as you risk popping the bubbles.

Leave to cool and harden on the tray.

Once your brownies are completely cool and firm, retrieve the tins from the fridge. Gently lift the brownies out of the tins and peel the paper away. Cut each square into 16 pieces (cut 4 along, 4 down). Repeat with the other square so that you have 32 brownies in total.

Prepare a cake board/cake stand or large plate/serving board.

Begin by placing around 10 - 12 brownies as your Mount Doom base, then build up from there, using less brownies on each layer to form a rough pyramid.

In a large glass jug, melt your chosen chocolate down in 30 second bursts in the microwave, stirring in between. Once completely melted, pour the chocolate in layers over and down your brownie tower to create the ‘molten lava’.

Using a sharp knife, carefully make shallow incisions into the brownies at the top of your tower for your ‘lava’ to sit in.

Gently lift your ‘lava’ shards from the tray and place them in the top brownies on your Mount Doom brownie tower.

Finish with your mini marshmallows (or Lego characters) by placing them on the side of Mount Doom.