If the idea of rainbow-coloured mini marshmallows puts you off – and do note they will melt and add extra goo which may appeal to some – this brownie is easily adapted to the more refined palate with the addition of macadamia or pistacchio nuts and fat chunks of dark or white chocolate.
It’s ludicrously easy to make and its warm, moist chocolatiness worked a treat to bring a smile to the face of my bedward-heading son.
- butter, 250g (about 2 sticks and a bit)
- semi-sweet chocolate, 5 squares or 150g
- premium cocoa, 60g
- soft brown sugar, 500g
- flour, plain or wholemeal, 150g
- eggs, 5, large
- pinch salt
- *mini coloured marshmallows, 1 1/2 – 2 cups
- (*or substitute with white mini marshmallows, or macadamia nuts and white chocolate chunks, or pistachios and dark chocolate chunks)
- Preheat the oven to 190c
- Melt butter and chocolate in the microwave, in 10-second bursts, stirring in between. Add salt
- In a separate bowl, combine together the sugar, cocoa and flour
- Add the choco-butter mixture to the flour-sugar mixture, stir to combine
- Break the eggs into the rich batter and mix with a handwhisk
- Fold in marshmallows (or substitutes)
- Pour into lined baking tray and bake for about 25 mins
- Remove from oven and cool before cutting
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