Preparation Notes: Hands on time 15min, plus cooling
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Yields:
16
Cook Time:
25 mins
Total Time:
25 mins
Cal/Serv:
261
Ingredients
150g
(5oz) butter
200g
(7oz) good quality dark chocolate (at least 70% cocoa), broken into small pieces
250g
(9oz) caster sugar
3
medium eggs
1 1/2 tsp vanilla extract
75g
(3oz) plain flour
40g
(1 ½oz) cocoa powder
50g
(2oz) mini marshmallows
50g
(2oz) Digestive biscuits, broken into pieces
Directions
Step 1
Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm (8in) square tin with baking parchment.
Step 2
Put the butter and 150g (5oz) chocolate in a heat-proof bowl set over a pan of barely simmering water and stir frequently, until melted and smooth (alternatively, microwave in 30sec bursts). Take off the heat.
Step 3
In turn, beat in the sugar, then the eggs and then the vanilla with a wooden spoon. Sift over the flour and cocoa powder and stir to make a smooth batter.
Step 4
Pour the mixture into the prepared tin and spread to the edges. Bake for 20-25min or until there is no wobble left when you gently shake the tin.
Step 5
Preheat the grill to high. Sprinkle the marshmallows over the brownie. Poke the broken biscuits into the top and dot over the remaining chocolate pieces. Grill for 30sec-1min, or until the marshmallow is lightly golden (don’t over cook in order to melt the marshmallows, as they will burn – if they aren’t melting down, remove from grill and gently squish them with the back of a spoon and grill for another 30sec. They will continue to melt and form a layer in the residual heat as the brownie cools).
Step 6
Allow to cool completely in the tin before slicing (see GH Tip) or alternatively, cool for 15min and serve warm.
GH Tip
To get neater slices from your brownies, chill the brownies for at least 3hr or overnight to firm up. Allow to come up to room temperature before removing from the tin, then wet a knife under a running tap to stop the marshmallow from sticking to the blade, shake off the excess water and cut brownie into squares, wiping and wetting the knife for each cut.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
