These super chocolatey brownies are topped with pastel coloured lucky charm marshmallows which add a contrast of color and texture.
Nothing quite gets the stomach rumbling like the smell of freshly-baked, gooey chocolate brownies.
And while a standard recipe often suffices, there are plenty of ways to jazz up a chocolate brownie. I decided to keep it simple yet fun. And what better than to use lucky charms!
So you don’t have to use lucky charm marshmallows, if you’d rather be classy and just serve the chocolate brownie smothered in a thick layer of ganache or add chocolate chips, be my guest.
Personally I love marshmallows, on the rare occasion that we would have a box in the house I would pick out the marshmallows and put the box of remaining cereal back into the cupboard.
These brownies are super fudgy, rich and intense. you won’t be able to resist, trust me!
- 185g unsalted butter
- 185g best dark chocolate
- 85g plain flour
- 40g cocoa powder
- 50g white chocolate
- 50g milk chocolate
- 3 large eggs
- 275g golden caster sugar
- 30g lucky charm marshmallows
- Cut 185g of the butter into small cubes and tip into a medium bowl. Break the dark chocolate into small pieces and drop into the bowl.
- Fill a small saucepan about a quarter full with hot water, then sit the bowl on top. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Remove the bowl from the pan.
- While you wait for the chocolate to cool turn the oven on to fan180C.
- Using a shallow 20cm square tin, line with non-stick baking parchment . Tip the plain flour and cocoa powder into a bowl.
- Break the eggs into another large bowl and add the golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume.
- Pour the cooled chocolate mixture over the hick and creamy egg mixture, then gently fold together with a rubber spatula until the two mixtures are one and the colour is a mottled dark brown.
- Hold the sieve over the bowl of chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side. Gently fold in this powder until the mixture looks fudgy.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Add your Lucky Charm marshmallows and put in the oven and set your timer for 25 mins.
- You could use regular marshmallow however be carful they don't burn, you may want to add regular marshmallows half way through the baking time.