EASY 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).
FOR THE EASY CHOCOLATE ICING
- Once the brownie has cooled, transfer them to a tray or rack lined with baking paper.
- Sift the icing sugar and cocoa into a bowl. Add 1 tablespoon of milk and mix until you have a chocolate glaze. If it seems to thick add a little more milk a couple of drops at a time. It can get runny too quickly.
- Drizzle all over the top of the cooled brownies and allow to set before cutting (notes).
This article and recipe adapted from this site