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#FUDGY #MARSHMALLOW #BROWNIES

FUDGY MARSHMALLOW BROWNIES

Ingredients
FOR THE BROWNIE LAYER

  • 100  g  (1/2 cup / 3.5oz) dark (70% cocoa) chocolate, roughly chopped
  • 85  g  (3/4 stick) unsalted butter
  • 2  large eggs, room temp
  • 1/2  cup  (100g / 3.5oz) caster (or granulated white) sugar
  • 1/2  cup  (100g / 3.5oz) dark brown sugar, packed
  • 95 g (3/4 cup / 3.3oz) plain (all purp) flour
  • 25  g unsweetened cocoa
  • 1/4  teaspoon  salt
  • 300 g (10.5oz) vanilla marshmallows
  • FOR THE EASY CHOCOLATE ICING
  • 1/2  cup  icing (powdered / confectioners) sugar
  • 2  tablespoons  cocoa powder  (notes)
  • 1 1/2 tablespoons  milk  (notes)


Instructions
FOR THE BROWNIE LAYER

  • Preheat the oven to 180C / 350F / 160C fan forced. Line an 8x8 inch square baking tin with baking paper.
  • On the VERY LOWEST heat, melt the butter and chocolate together in a saucepan, stirring. Remove from heat.
  • With a whisk, whisk together both sugars, eggs plus the melted chocolate and butter.
  • Sift over the flour, cocoa and salt and use a spatula to mix through until just combined.
  • Bake for 20 minutes
  • Place the marshmallows in a microwave safe bowl, then microwave on high for around 50 seconds.
  • Spray the edges of the baking paper that are sticking up around the brownie with spray oil. Also spray a spatula, then give the marshmallow a stir and tip it out onto the brownie.
  • Wet your hands lightly and press down over the top of the marshmallow to even it out.
  • Change the oven to the overhead grill / broiler on high, then toast the marshmallows for about 2 minutes. Keep an eye on them so they don't burn (notes).