Preheat the oven to 180 degrees C fan and lightly grease a 0.3L ramekin with vegan butter.

Fill a small saucepan with water, and place on low/medium heat. Add the chocolate into a heatproof bowl over the pan and melt, stirring occasionally until smooth and glossy.

Once melted, pour into a bowl with the vegan condensed milk and room temperature dairy free milk, stirring to combine into a silky mixture.

Sift in the flour and baking powder, folding gently until you have a gooey, shiny brownie batter. Resist overmixing; the batter should feel dense and luminous.

Fold in the chocolate chips so pockets of chocolate dot the batter.

Pour half of the batter into the prepared ramekin. Spoon in some vegan nutella if using, then cover with the remaining batter. Smooth the surface and top with extra chocolate chips.

Bake for 15–18 minutes until the top is raised and shiny — the center should still feel soft if gently pressed.

Remove from the oven and allow to rest for a couple of minutes before serving.

Serve the ramekin warm, cradled on a small saucer with dairy free ice cream and a drizzle of melted chocolate.