Monday

The Best Ever Brownies with a twist


Owing a huge debt to Nigella Lawson, Domestic Goddess and Culinary Sage in my eyes, this recipe is taken from her How to be a Domestic Goddess book and incorporates a welcome addition.

The first brownies I ever tasted were made using this recipe and it was as a direct result of eating too many of these that a friend of mine stayed up into the wee hours buzzing and brain-storming entrepreneurial visions.

Moreish and delicious they are a hit every time. So much so that I took a few batches to sell when mother and I went on a carbooting expedition yesterday.

Carboot Marshie Brownies




The brownies were a success and so here I now offer you the recipe so you too may garner fulsome praise.

Makes 20 slices,

Use a shallow tin, about an inch and a half deep

Pre-heat oven to 180c/ gas mark 4


Ingredients -

188g dark chocolate

188g soft unsalted butter

3 large eggs

1/2 tablespoon of vanilla extract

250g caster sugar

112g plain flour

½ teaspoon salt

A handful of marshmallows



Melt the butter and chocolate together, don’t try using milk chocolate, with one batch I used Cadbury’s milk chocolate and it looked like a layer of water separated and rose to the top of the mixture when I melted the butter and chocolate. The flavour is richer with dark chocolate as well.

Melted chocolate and butter

Let this mixture cool for a bit.

In a large bowl beat the eggs, sugar and vanilla together. When buying the vanilla extract, make sure it says extract and not flavouring, because they are not the same, the latter being a sorry sub.



Beat in the chocolate mixture and then add the flour and salt.



Pour half the mixture into the tin, lined with greaseproof paper.


Drop in pieces of marshmallow and cover with the rest of the mixture.


Marshmallow chocolate mixture

Bake for 25 minutes when the top should have gone a slightly lighter colour. Take out and leave to cool (the mixture will continue to cook as it cools).

Marshie Brownies
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