Hot Chocolate Brownies
These brownies are deliciously dense and fudgy with toasted marshmallow running through every bite.
Unsalted butter, room temp
Granulated sugar
Vanilla extracts
Large eggs
Plain flour
Unsweetened dark cocoa powder, sifted
Milk or dark chocolate chips
Mini marshmallows
You will also need:
A 32cm x 20cm baking tin lined with baking parchment
Step 1 of 5
Pre-heat your oven to 180°C, (160°C fan), Gas Mark 4.
Step 2 of 5
Add the condensed milk, butter and sugar to a large bowl and using an electric hand mixer, whisk on high speed until thick and smooth (around 3-5 minutes). Add the eggs and vanilla extract and mix again to combine.
Step 3 of 5
In another bowl, mix together the flour and cocoa powder. Add half the mix to the wet ingredients and whisk on low until just combined. Add the other half and whisk on low again just until everything has been completely combined and there are no visible lumps.
Step 4 of 5
Decant the mix into your tin and smooth out making sure it reaches to the edges of your tin. Sprinkle the chocolate chips evenly across the top. lace in the middle of the oven and bake for 20 minutes. Carefully remove the brownies from the oven, sprinkle over the marshmallows and then return to the oven to cook for the final 15-20 minutes.
You’ll know the brownies are ready when the centre still has a slight wobble but the edges are set.
Step 5 of 5
Remove the brownies from the oven and leave to cool for 10 minutes before putting in the fridge to cool and set completely. When ready to serve, remove from the tin and slice into 16 pieces. Any leftovers can be stored in an airtight container in the fridge for up to three days.
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