Marshmallow chocolate brownies

A couple of posts ago, there was a recipe for a hazelnut marshmallow fudge cake. The cake was demolished in a day and I was left with half a pack of mini marshmallows staring at me every time I opened  my store cupboard. I know from past experience that if you leave a pack of marshmallows around in a cupboard, they will harden and then you will have to throw them away. They are not fit for man, woman or bake.

Flipping through pictures of bakes with marshmallows did not help. Plenty of recipes for s'mores, grasshopper pies (no creme de menthe), cakes and more cakes. And then a picture of marshmallows baked in a brownie. That looked interesting but the recipe seemed complicated. So with light bulbs going off in my head, I found my simplest brownie recipe and decided to experiment.

The recipe was an easy one, no need to use heavy duty equipment aka the Kitchenaid. No need for an electric mixer. Just a wire whisk and hand power.

Oh, this was getting better. The butter did not have to be brought to room temperature, so it was warmed over a water bath along with the chocolate. The flour was weighed along with the cocoa, sugar and eggs whipped along with the flavouring. The batter was dense, dark and chocolatty. Once the batter was ready, the marshmallows were stirred through. With the addition of the marshmallows, the batter became slightly thicker, probably due to the presence of cornflour on the marshmallows.

When baked, most of the marshmallows had kept their shape but some had melted and spread their white gooeyness over the surface of the brownie.

Wait for the brownie to cool down to room temperature, then use a hot knife to slice the brownie into bars. It tastes divine - gooey, light and like pizza cheese, stringy. Sublime!

Marshmallow chocolate brownies

Ingredients
120 gm flour
50 gm cocoa
A pinch of salt
200 gm butter
100 gm cooking chocolate, chopped
400 gm sugar
4 eggs
1 tsp vanilla extract
120 gm mini marshmallows

Method
Sift flour, cocoa and salt into a bowl, keep aside.
Melt the butter over a water bath, stir in chocolate pieces, stir till chocolate is melted.
Place sugar in a mixing bowl, break eggs into it and whisk along with the vanilla extract.
When foamy, stir in the butter and chocolate paste and stir gently to combine.
Fold in the flour and cocoa mix, add the marshmallows.
Turn the mixture into a 9"x 13" baking pan that has been lined with grease proof paper.
Bake at 180°C for about 20 minutes.
The centre of the brownie should be just firm.
Take out of the oven and leave to cool completely in the pan.
Use a sharp knife and slice into 32 pieces.

Marshmallow chocolate brownies