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200g dark chocolate
4 Waitrose British Blacktail Medium Free Range Eggs
250g golden caster sugar
100g plain flour
1 tsp baking powder
25g cocoa powder
200g white marshmallows
2 digestive biscuits, crushed to crumbs
1 Preheat the oven to 200°C, gas mark 6. Line the base of a 20cm square brownie tin with baking parchment.
2 Melt the butter and chocolate in a bowl over a pan of just simmering water. Beat the eggs with the sugar until pale and light. Fold in the chocolate, followed by the flour, baking powder and cocoa.
3 Spoon into the prepared tin, then place in the oven for 20-23 minutes, until the top is smooth and crisp. Remove and leave to cool slightly.
4 Preheat the grill to high. Completely cover the top of the brownie with marshmallows. Place under the grill to toast for 1-2 minutes, or until golden and puffed. Alternatively use a blowtorch. Scatter with the biscuit crumbs and cut into 16 squares using a wet knife with each cut, to stop the mallow sticking to the blade
Typical values per serving:
This recipe was first published in November 2017.