Bish-bash-bosh Marshmallow Brownies
Brownies are absolutely divine, gooey and chocolaty little cakes that are so easy to whip up it’s ridiculous and they’re great for after dinner with ice cream (especially if still warm) or simply to enjoy with your afternoon coffee. And, as in most cases, they’re just so much better when home-made.
You can add all sorts to your brownies; peanut butter, Oreos, pecans, walnuts, crème eggs (remember that craze this past Easter?), M&Ms or, as I have today, marshmallows! Flumps, to be precise, in honour of one of my best friends – shame he won’t get a chance to try one as we no longer live together! But, you know…it’s the thought that counts, right?
Anyway, these are super quick and easy treats and taste utterly decadent. So what are you waiting for? Get baking!
150g unsalted butter
¼ tsp salt
250g caster sugar
65g cocoa powder
70g plain flour
1 tsp vanilla essence
½ tsp baking powder
Preheat oven to 160.
Pop a saucepan of water on the hob with a bowl on top; be careful to not let the water touch the bottom of the bowl! Into the bowl put your butter, sugar, salt and cocoa and stir continuously. This mixture will be thick and gritty but panic not, this is fine.
Take the bowl off the heat whilst you add your flour, baking powder, eggs and vanilla and beat quickly.
Once all the ingredients have been combined, pop the bowl back onto the pan of water and stir until nice and glossy.
Take off the heat and stir in your marshmallows before pouring all of the batter into an 8” pan, smoothing the mixture out and placing in the oven for 20 – 25 minutes. When you can pop in a skewer and it comes out clean, you know they’re baked to perfection.
Take them out of the oven and leave to cool in the tin (as brownies are often so gooey that they may break up if you try to handle them too much when straight out of the oven!). The marshmallows will have pretty much disappeared into the sponge but will leave an extra chewiness in their wake – sprinkle with icing sugar and enjoy!