Now today I am just going to ignore the fact I am supposed to be dieting (or at least eating healthier) but its Easter weekend and everybody deserves a treat right? Plus I am trying to incorporate other interest of mine, aside from just shoes and lipsticks, and baking has to be one of my favourite things to do on a day off.
Now usually I’m not a big sweets person, forever opting for cheese or crisps as my guilty snack. However I love cake and especially love brownie, which is weird because I’m not all that big on chocolate. When it comes to brownies i’m not usually that adventurous, always just opting for plain brownies with a uber gooey centre. But I stepped out of my comfort zone and baked something a little different and I thought i’d share them with you today.
(makes 12-15 brownies)
What you need:
For the Brownie
115g Unsalted Butter
120g Dark Chocolate
190g Soft Light Brown Sugar
130g Caster Sugar
1 1/2 tsp Vanilla Extract
1/2 tsp Salt
4 Large Eggs
140g Plain Flour
For the Base
200g Digestive Biscuits
125g Unsalted Butter
For the topping
400g Large White Marshmallows
How to make it:
One | Line yourself a baking tray making sure you leave excess foil or baking parchment on the edges (it makes it easier to pull it out) Preheat your oven to 160°C (320°F), Gas Mark 3
Two | First make your biscuit base by smashing up your biscuits, I popped them in a sandwich bag to keep them from going everywhere. Melt your butter in the microwave or in a small pan on the hob, and combine the two in a bowl and set aside for later.
Three | Now time for the brownie, place the butter and broken up chocolate into a glass bowl placed above a pan of boiling water (making sure the bowl doesn’t touch to water) and heat on the hob until fully melted and smooth.
Four | Into the melted chocolate and butter mix stir in the caster and soft brown sugar, vanilla extract and the salt until fully incorporated. Add the eggs, I tend to do this one at a time so it doesn’t end up too wet. Keep stirring until they’re fully mixed in. Finally mix in the flour, again little by little until its just incorporated, not over mixing is key!
Five | Pour the brownie mix into your lined tin then top with the biscuit crumble as evenly as possible. Then pop in the oven for 30-35 minutes (I like my brownie a little gooey so I tend to opt for 25-30 minutes, but this is all personal preference)
Six | Once cooked place the marshmallows on top of the brownie and pop back into the oven for a few minutes to melt the marshmallows – just make sure you keep an eye on them.
Seven | You can toast the marshmallows even more if you like under the grill, however I didn’t as they came out toasted enough just popping them in the oven. Set aside to cool and then slice into portions with a hot knife (this bit can get a little messy so be prepared to get covered in melted marshmallows)
I’m thinking of making baking/cooking posts a regular feature on Alice’s Wonder Emporium, what do you think?
I’d also love to know if you give these a go so use the hashtag #bakewithalice and tweet me here so I can see your creations