This recipe comes from one of my favourite bloggers/writers Joy the Baker. Joy is an American baker and blogger. When she writes her recipes are warm, chatty and easy to follow and her book is no different. It's full of American comfort baking, with a good mix of sweet and savoury.
180g plain flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon espresso powder
226g unsalted butter
170g dark chocolate
266g light brown sugar
198g caster sugar
5 large free range organic eggs
2 teaspoons vanilla extract
142g crushed digestive biscuits
1 bag mini marshmallows
1. Preheat your oven to 180 degrees C and grease and line a 9x13 inch pan.
2. Whisk the flour, baking powder, salt and espresso powder in a bowl and set aside.
3. Melt the chocolate and butter in a bowl over some boiling water, stirring until it is melted. Remove from the heat and let it cool slightly.
4. Once cooled, mix in the eggs one at a time. The mixture will become really shiny and sticky. Then mix in your vanilla extract.
5. Next fold in your bowl of dry ingredients until combined. Then carefully fold in the crushed digestive biscuits.
6. Pour the batter into your cake pan and sprinkle with the mini marshmallows until there is an even covering. Bake on the middle shelf of your oven for 30-40 minutes. The brownies are done when a skewer is inserted and comes out with a few crumbs. During the cooking you may need to cover the brownies with some tin foil as the marshmallows can catch very easily.
I was in a bit of a rush but for the best results, Joy suggests running your knife under hot water before cutting as this helps to stop the marshmallows sticking.
Needless to say I am in my hairdressers good books with these brownies. They are even yummier when they are warmed up with a couple of scoops of good vanilla ice cream.