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Peel, core and chop your apples. Place ⅔ of the apple (4 apples worth) in a blender and whizz until they form a purée (1 cup).
Melt 2 cups of the chocolate in a bowl over saucepan with two inches of water in on a low heat.
Remove from the head, add the blended apple to the chocolate, stir well and transfer to a lined cake tin (I used 6"). Bake at 175C for 20 minutes or until a skewer inserted comes out clean. Leave to cool.
Boil the remaining chopped apples in water for 10 minutes, until soft, then drain.
Melt the remaining chocolate as above. Blend the apples and chocolate in a blender until smooth, then spoon on top of the cooled brownie.
Refrigerate for 4 hours or until set, dust with cacao if you like, then enjoy!