Description
Serves 12
Ingredients
Units
Scale
For Brownie Base –
- 125g Unsalted Butter
- 250g Caster Sugar
- 50g Cocoa Powder
- 50g Self Raising Flour
- 2 Large Free Range Eggs
- 100g Milk Chocolate Chunks
For Marshmallow Topping –
- 100g Marshmallow Fluff
- 100g Mini Marshmallows
- 10g Cocoa Powder, for Dusting
Instructions
- Oven to 180C, line an 8″ square tin and put to one side. For the brownie base, in a large pan, melt the butter, sugar and cocoa powder over low heat, until the butter has melted completely.
- Take off the heat and cool slightly, mix in the eggs one at a time, then mix in the flour until completely mixed in. Fold into the milk chocolate chunks into the batter.
- Pour the brownie base into the prepared tin, smooth over the surface. Pipe over the marshmallow fluff in rows across the surface of the brownies.
- Bake for 25 mins, scatter over the mini marshmallows over the surface of the brownies and toast for 4 minutes until golden on the top and gooey. Allow to cool and chill overnight for a great texture. Serve cold or warm in the microwave for 20 seconds to have a gooey top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brownies
- Method: Bake
- Cuisine: American