Ingredients
200g good quality dark chocolate
chopped coarsely
250g butter
chopped
1 cup plain flour
1 baking powder
⅓ cup cocoa powder
1 cup brown sugar
firmly packed
4 eggs
lightly beaten
2 cups mini marshmallows
100g dark chocolate
extra
½ cup milk
½ cup slivered almonds
optional
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Contains Soy
Equipment
- 1 20cm square deep slice or cake tin
- 1 baking paper
- 1 saucepan
- 1 large bowl
- 1 microwave
- 1 large chopping board
Instructions
- Preheat oven to 180C. Grease a 20cm square deep slice or cake tin and line with baking paper, extending paper 5cm over sides.
- Stir butter and chocolate in a saucepan over low heat until smooth. Cool for 10 minutes. Sift flour, baking powder and cocoa into a large bowl, stir in sugar and then chocolate mixture. Stir in eggs and beat mixture until thick and glossy.
- Spread mixture into tin and bake for 25-30 minutes. The trick with brownies is to not over cook them, so the skewer should not come out clean! The edges of the brownies will be firm and springy to touch and the middle will be gooey.
- As soon as you take the brownie out of the oven, sprinkle mini marshmallows and almonds over top. Melt extra chocolate with milk in microwave for 2 minutes on medium, stir until smooth. Drizzle chocolate mixture over marshmallows and nuts.
- Allow to cool in the tin, then use the overhanging baking paper to carefully lift out onto a large chopping board. Cut into 16-20 squares.
Notes
Tip
The trick with brownies is to not over cook them, so the skewer should not come out clean! The edges of the brownies will be firm and springy to touch and the middle will be gooey.
Tip
Another great idea for a Christmas gift or to just have in the house to add to the Christmas cheer.
Variation
Substitute the nuts with glace cherries to make this recipe nut-free.
Variation
Make these gluten-free using gluten-free plain flour.
