1. Preheat the oven to 350°F (180°C).
2. Line an 8 × 8-inch square baking pan with parchment paper.
3. In a bowl, mix the melted butter and brown sugar.
4. Add the egg yolk, egg, and vanilla.
5. Add the flour, baking powder, and salt. Mix until a smooth batter forms.
6. Fold in the Laura Secord Milk Chocolate Chips.
7. Spread the batter evenly into the prepared pan.
8. Sprinkle a small handful of chocolate chips over the top for an extra indulgent touch.
9. Bake for 30 to 35 minutes, until the edges are golden and the center is still slightly soft.
10. Let cool completely before cutting.

1. Preheat the oven to 350°F (180°C).
2. Grease a 9 × 5-inch loaf pan.
3. In a bowl, combine the flour, baking powder, and salt.
4. In a separate bowl, whisk together the eggs and sugar.
5. Add the oil, milk, and vanilla.
6. Fold in the dry ingredients, mixing just until combined.
7. Stir in 1 cup of Laura Secord Semi-Sweet Chocolate Chips.

Marbling:

1. Divide the batter in half.
2. Into one half, mix in: the cocoa powder, the espresso coffee and the milk.
3. Alternate spoonfuls of each batter into the prepared loaf pan.
4. Using a knife, gently swirl the batters together in an "S" motion to create the marbled effect, being careful not to overmix.
5. Sprinkle the remaining chocolate chips over the top.
6. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool for 15 minutes before removing from the pan