A rich and sweet treat for cold nights, fragrant with butter and dark chocolate. The marshmallows add to the soft, gooey texture without being too sweet. I was inspired by this recipe on BBC Food but adapted it to suit my own brownie recipe. I keep an equal weight of butter and chocolate with almost double the sugar for a good crackly crust, plus a little salt for balance and dimension.
You can use plain dark chocolate for this, but I’d recommend trying chilli chocolate. This flavoured chocolate has a gently spiced background with the softest tingling warmth of chilli heat. But then, my own parents are sometimes horrified at my heat tolerance, so your mileage may vary.
- . 150g unsalted butter, cut into dice, plus a little extra for greasing
- . 150g dark chilli chocolate (with 60 – 70% cocoa solids), roughly chopped into small bits
- . 125g plain flour
- . 1 tablespoon cocoa powder (optional)
- . ½ teaspoon salt
- . 225g caster sugar
- . 3 large eggs
- . 1 teaspoon vanilla extract
- . 100g mini marshmallows, or roughly chopped full size ones
- Preheat the oven to 180ºC.
- Butter a 9 x 9 inch (23 x 23 cm) square baking dish or pan and line with a enough baking paper or foil to leave a bit of overhang on either side. This is so you can easily lift out the brownies afterwards using the overhang as handles.
- In a small saucepan, gently melt the butter and dark chocolate together over a very low heat, constantly stirring.
- When all but a few tiny lumps have melted, remove the pan from the heat to a rack. It’ll be just warm enough to finish melting before starting to cool to the required temperature.
- Alternatively, you could microwave the butter and chocolate in a heatproof bowl in short 30 second bursts, stirring between intervals.
- While the chocolate mixture is cooling, mix together the plain flour, cocoa powder (if using), and salt in a medium bowl. Set aside.
- Beat the eggs with the vanilla extract and caster sugar in large bowl until fairly smooth.
- When the chocolate mixture is just warm to the touch, pour it into the eggs and sugar and combine well. (Make sure the chocolate really has cooled a little or you might scramble the eggs!)
- Add the flour mixture and mix thoroughly, making sure to scrape the sides and bottom of the bowl well to blend any pockets of flour.
- Tumble in all the marshmallows and roughly mix.
- Pour and scrape the brownie batter into the prepared baking dish, spreading it to the corners. Don’t worry if the marshmallows aren’t evenly distributed.
- Bake for 20 – 25 minutes, rotating the dish halfway through.
- The brownies are ready when the batter is set, crackly and shiny on top. A skewer/toothpick poked into the outer third of the brownie should come out clean or with a moist crumb, while the very middle should be quite wet.
- You can bake them for a few minutes more if you don’t like your brownies to be too gooey, but at this stage the brownies shouldn’t be done all the way through or it’ll just be chocolate cake when it’s completely cooled.
- When the brownies are ready, immediately take them out of the oven and leave them cool completely on a rack. The residual heat should cook the brownies just enough to get set but still soft middles in each piece.
- Cut into 9 large pieces or 12 smaller ones, bearing in mind that these brownies are very rich.
- Refrigerate any leftover brownies in a container, wrapped in their baking paper or foil. Eat within 1 week.