Start by making the brownies. Grease a 24 hole mini muffin pan very well with oil spray or butter and lightly flour it. Now, you will curse me here but thank me later - tear off small strips of baking parchment and form crosses in each of the wells, just long enough to give you handles to help you get the brownie bites out later. I find scrunching the paper up first really helps to get them to stay in place.

Preheat the oven to 180˚C.

In a medium saucepan, place the dark chocolate and butter and melt over low heat. Allow to cool off the heat for 5 minutes.

Whisk in the sugar well then beat in the eggs one at a time. Stir in whichever flavouring you like to match the Matchmaker flavour you have selected.

Sift over the flour and stir in just until no flour is visible. Scoop 1 tbsp of batter into each well of the mini muffin pan and bake for 10-12 minutes until puffed up, crinkly topped but still a little gooey in the middle.

Cool for 5-10 minutes on a baking rack then make space in the fridge and chill for 30 minutes before attempting to remove them using the baking parchment handles you have made. This chilling stage is important as it both keeps the brownie bites extra fudgy by stopping the cooking, but also it makes them much easier to get out of the tin as they will be firmer. You can thank me now lol!

Make the buttercream by beating the soft butter until fluffy then sift over and beat in the icing sugar - do this by hand, in a stand mixer or with an electric whisk as liked. When light and fluffy, add the extract to match your Matchmakers before stirring in the cooled, melted white chocolate. Beat once again to lighten.

Place the star tip in the small piping bag and paint stripes of yellow and red food colouring up the sides of the piping bag - you don't have to be too neat, just make sure you have a definite line without blobs of gel. Carefully scoop the buttercream into the piping bag so not to smudge the lines.

When cold, take the brownie bites out and turn them upside down - you can squash them a little bit if they don't sit flat, they are fudgy enough to take it!

To make the "flames" of the bonfire, pipe a ring of buttercream just over the edge of the brownie and continue to fill inwards to the middle. It should be flat at this point. Then holding your piping bag directly over the centre, pipe up a "flame" about 2cm tall approximately. Watch the short video in the blog post to make this clearer!

Snape or chop your Matchmakers into small, irregularly sized "logs" and press all around the outside of the brownies, pushing them into the buttercream to secure them. Leave little gaps so you can see the flames between the logs. And you are done!