The perfect brownie is a touchy subject. Some like them gooey, some prefer cakey and some prefer dense heavy brownies. After much experimentation, and years of taste testing I’ve perfected the ever sought brownie recipe and the secret is marshmallows!
The addition of some mini marshmallows makes the brownies soft but not crumbly, gooey but not raw and brilliantly delicious.
- 100g butter (£1.45 for for 250g)
- 200g dark chocolate (£0.60p for 100g)
- 4 eggs (£1.99 for 12 eggs)
- 250g golden caster sugar (£1.60 for 500g)
- 100g plain flour (£0.65p for 1.5kg)
- 30g cocoa powder (£1.79 for 250g)
- 1tsp baking powder (£1.40 for 170g)
- 2 handful of mini marshmallows (£1.40 for 180g)
Total price: £11.48 (Total price calculated from buying all ingredients as new and cheapest options available from Morrisons online).
- Greaseproof paper Oven proof dish
- Scales (I use electric scales and when measuring I simply put the pan and bowl onto the scales and measure straight in them – less mess!)
- Spatula (My preferred spatula is silicone. I use my spatula whenever I cook anything as it’s hard enough to scrape sides, move food and mix stuff together but soft enough to not scratch pots and pans!)
- Medium saucepan
- Large bowl
- Preheat your oven to 180c/gas mark 4.
- Line an ovenproof dish with greaseproof paper.
- Melt 100g of butter and 200g of chocolate in a pan. Once fully melted, set the pan aside to cool.
- Crack 4 eggs into a bowl and fold the chocolate mix into the eggs.
- Sift into the bowl 250g sugar, 100g flour, 30g cocoa powder and 1tsp baking powder before folding all together.
- Once fully combined, fold in marshmallows and pour into an ovenproof dish.
- Bake for 25 minutes then turn the oven off and leave the brownies in the oven for 5 more minutes.
First Published on: https://offtherecordblog.org/
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