Pre- heat oven to 170°C. Grease a 20x20cm square pan with butter and line with baking paper.
Combine butter and dark chocolate in a microwave safe bowl. Microwave for 45 – 60 seconds. Whisk together until smooth and set aside to cool. In another bowl, beat together eggs and sugar for 2-3 minutes until creamy
Add the chocolate mixture and vanilla extract and whisk again.
In another bowl, sift together cocoa powder, salt, chick pea flour and coffee powder, then fold into the wet mixture. Add chocolate chips and stir gently. Pour the brownie mixture into the greased and lined tin and bake for 35-40 minutes. Allow to cool completely before cutting brownie mixture into small chunks. Set aside while making the custard.rn
For the custard, in a saucepan, whisk together eggs, corn flour, sugar, vanilla essence and milk until smooth. . Continue whisking on the stovetop until custard becomes thick and creamy. rn
Remove from heat and allow to cool slightly before assembling the monster pots.
To assemble, in medium size glasses, place 3 tablespoons of custard, then add a layer of brownie. Add another 3 tablespoons of custard for the top layer. Decorate pots with marshmallows and choc chips to make the monster eyes.