Marshmallow chocolate brownies

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Marshmallows and a thick, smooth, chocolate topping turn these intensely rich, dark chocolate brownies into something unimaginably decadent!

Makes 25 small or 16 large brownies

You can use milk chocolate instead of dark chocolate if you prefer a less intense chocolate flavour.

Butter for greasing
150g dark chocolate, roughly chopped
140g butter
100g plain flour
1 tsp baking powder
50g cocoa powder
175g golden caster sugar
3 eggs, beaten
50g marshmallows, chopped (or 50g mini marshmallows)

Topping

60g butter
50g sugar
75ml milk
150g dark chocolate, roughly chopped
50g marshmallows, chopped (or mini marshmallows)

  • Preheat oven to 180C / 160C fan / Gas mark 4
  • Grease & line a 20cm square, 5cm deep brownie tin with baking parchment and set aside.
  • Melt together the butter and three quarters of the chocolate in a bowl over a pan of gently simmering water.
  • Sift the flour, baking powder, cocoa powder and sugar into a mixing bowl and stir to combine.
  • Add the eggs and the melted butter and chocolate mixture to the dry ingredients and stir the mixture well.
  • Fold in the marshmallows and the remaining chocolate.
  • Pour the (thick) mixture into the brownie tin and spread evenly, pushing any exposed marshmallows down into the mixture.
  • Bake for 20-25 minutes until risen and becoming firm on top.
  • Meanwhile, prepare the topping. Heat the butter together with the sugar and milk until the butter has melted and the sugar has dissolved. Remove from the heat and add the chopped chocolate. Stir until well combined, melted and glossy.
  • Remove the brownies from the oven, sprinkle with the topping marshmallows and return to the oven for 5 minutes.
  • Remove from the oven and pour the chocolate mixture evenly on top of the marshmallow layer (see photo below – the marshmallows don’t become fully melted and runny – they puff up and become golden).
  • Cool in the tin then put in the fridge to chill until the topping has set.
  • Cut into squares. Store at room temperature or in the fridge if you like a firmer, denser texture. Best eaten within 2 or 3 days (if you can wait that long).

Marshmallow chocolate brownies

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