Magnificent Marshmallow Brownies

By The Magnificent Marshmallow Company

Brownies, what's not to love?  Rich, fudgy, nutty, marshmallowy, chocolatey scrumptiousness.  We made these whilst storm Henry was whipping up outside and then we snuggled up snaffled them while the wind howled and the rain pelted down.  Guaranteed to raise a smile when eaten either warm or cold.  If there are any left, keep in an airtight container for a day or two or freeze and delight yourself when you find them lurking in the bottom of the freezer.

 

300g chopped good quality chocolate - we use 70% dark chocolate
100g unsalted butter cut into cubes
pinch of sea salt
3 eggs (free range please)
150g caster sugar
1tsp vanilla paste
100g plain flour
100g chopped nuts (we used pecans but the choice is yours)
5 or 6 marshmallows cut into quarters

Heat the oven to 180 degrees C and prepare a square baking tin by greasing it and lining with baking paper
Put the chocolate, butter and salt in a heatproof bowl and place the bowl in a pan of simmering water (ensure the water doesn't touch the bottom of the bowl) and
slowly melt the chocolate and butter
Place both the sugars, vanilla paste and eggs into another bowl and whisk together
Once the chocolate and butter are melted, whisk the egg and sugar mixture into the chocolate
Fold in the flour, nuts and marshmallows
Pour the rich, gooey, chocolatey mixture into the prepared tin
Bake in the oven for around 25 minutes (ovens vary), test by prodding a skewer or small knife into the brownie - when the brownie is fudgey but not runny it is ready
Keep your hands off until the brownie has cooled and then cut into pieces, eat and smile.

 

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Carla Renae Quan-Soon, trading as the Magnificent Marshmallow Company. Home Farm, Hutton John, Penrith, CA11 0LZ