Juliet Sear served up delicious s’mores brownie traybake for bonfire night on this morning.

The ingredients are: 80g butter, 210g dark chocolate, 110g golden caster sugar, 110g light muscovado sugar, 250ml whole milk, 2 tsp vanilla extract or bean paste, 150g plain flour, 30g cocoa powder, ½ tsp sea salt, 190g milk chocolate chips, 100g digestive biscuits (70g for inside, 30g for the top) and 300g marshmallows.

See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating available from Amazon now.