Saturday, 22 January 2011

Marshmallow Brownies

Ok, before I say anything about these brownies, they are pretty much a heart attack in a cake.
If you're even remotely concerned about your weight, just don't make them in the first place!
But, if you feel like indulging a bit (or have a party with lots of guests coming up) they are a winner :)
I first started making the precursor for these in my first year at university and I don't think there was a single tea party that we didn't have them (oh the fond memories...and the sugar rush).
It's based on Nigella Lawson's Brownies from 'How to be a Domestic Goddess' which is a gorgeous book full of scarily unhealthy but absolutely divine recipes.
The idea behind this version (with marshmallows) was that I wanted brownies with marshmallow pieces inside.
Unfortunately out of the 20.000 or so marshmallows that went into the batter, only about 5 didn't just disappear into the chocolate.
BUT :) you can still taste them which is why you're getting the recipe and it's not wandering onto the 'failed attempts' pile :)

Marshmallow Brownies
400g Butter
400g Dark Chocolate
6 Eggs
1 tbsp Vanilla Extract
500g Caster Sugar
250g Flour
1tsp Salt
150g Mini Marshmallows

Preheat your oven to 180 degrees.
Line a roasting dish/brownie pan (mine is a 25x30cm rectangle one) with baking parchment.
Melt the butter and the chocolate in a heavy bottomed pan (or if you're in a rush, heat everything in a glass bowl in your microwave (don't forget to cover the bowl) but make sure you watch it like a hawk if you do that). Once the chocolate mix has finished melting, take it off the heat, and allow it to cool for a bit.
In your main mixing bowl, beat the eggs, vanilla and sugar (try not to flinch when you pour all that sugar into the mixing bowl). In a separate bowl measure out the four and add the salt.
Whisk the chocolate mix into the eggs, then add the flour.
Stir in the marshmallows and now you're ready to pour the batter into the brownie pan.
Stick the pan into the oven and give it about 30 minutes.
Personally I prefer these once they're actually cold because something amazing happens to the texture but that might just be me. But whichever way you end up eating them, they are always amazing with some vanilla ice-cream.

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