By The Magnificent Marshmallow Company

I know we've already posted a brownie recipe, but we didn't want anyone with egg or nut intolerances to miss out.  Susan, our fantastic photographer also happens to be pretty skilled in the kitchen and she created these splendid chocolately, butterscotch brownies adorned with melted raspberry marshmallows for added decadence, while she was supposed to be having a day off.  If you fancy a change, the dark chocolate can be substituted for white chocolate, and hey presto, you have a blondie.

150g butter
180g dark or white chocolate
180ml milk
165g brown sugar
1 teaspoon dried yeast
225g plain flour
55g icing sugar
chopped Magnificent Marshmallows (flavour of your choice)

Preheat oven to 160 degrees C and grease and line a 20cm x 30cm baking tin with baking paper
Stir butter, chocolate and milk in a saucepan and heat until the mixture is smooth over a medium heat
Take the pan off the heat, add the brown sugar and yeast and stir, then cool for five minutes
Using a whisk add the sifted flour and icing sugar to the chocolate mixture and pour into a baking tin
Bake for 40 minutes
When the brownie or blondie comes out of the oven and is still hot, scatter some chopped Magnificent Marshmallows on top and leave them to melt

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Carla Renae Quan-Soon, trading as the Magnificent Marshmallow Company. Unit 1, Crofton Workshops, West Park, Thursby, CA5 6QR