Dark Chocolate Brownies with a Marshmallow Topping

Dark Chocolate Brownie with a Marshmallow Topping

I made these yesterday following a week-long detox and two weeks without chocolate or any processed food. It’s fair to say then, that making these was rather torturous!

The good news they were for a little tea party I was attending and so I could pack them with naughtiness knowing that it wouldn’t be me scoffing them ALL, but I did allow myself one and they tasted amazing!

Dark Chocolate Brownie with a Marshmallow Topping

The melted chocolate in the brownies gives them a rich, luscious flavour without being sickly, which meant that the marshmallows weren’t overpoweringly sweet but added a nice soft texture that complemented the firmer brownie. I made these the day before and left them in the fridge overnight so they had cleaner edges when I cut them, but this isn’t necessary! The chocolate drizzle is also entirely optional!

Dark Chocolate Brownie with a Marshmallow Topping

The measurements below made 16 perfectly-sized brownies, but if you like a large chunk of brownie, cut them into 12!

Dark Chocolate Brownie with a Marshmallow Topping

Dark Chocolate Brownies with a Marshmallow Topping

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Ingredients

  • 200g (1 + 1/4 cups) chopped dark (plain) chocolate
  • 200g (7/8 cup) butter
  • 50ml (3 tablespoons) strong brewed coffee
  • 250g (1 + 1/4 cups) brown sugar
  • 3 eggs
  • 1 teaspoon vanilla sugar
  • 80g (2/3 cup) plain (all-purpose) flour
  • 25g (1 tablespoon + 1 teaspoon) cocoa
  • 150g (1 cup) marshmallows
  • 20g (2 tablespoons) chopped dark chocolate (for drizzling)

Directions

~ Pre-heat the oven to 170°C (325°F) and prepare a square/rectangle baking tin (mine was 10" x 7") by lining it with grease-proof paper or by greasing.

~ Slowly heat the chocolate and butter in a pan until just melted. Add the strong coffee and leave to cool for around 5-10 minutes.

~ In a large bowl, whisk the sugar with the eggs, then add in the cooled chocolate/butter mixture.

~ Sift the vanilla sugar, flour and cocoa and stir into the wet ingredients until well combined.

~ Pour into the tin and bake for around 27 minutes. Take the brownies out of the oven and sprinkle with the marshmallows and return to the oven to bake for a further 3 minutes. Remove and allow to cool.

~ Drizzle with melted chocolate and then allow the chocolate to set. I left mine in the fridge overnight - if you do this, just take out of the fridge an hour before serving and cut into squares while it is still quite cold. Drizzle a little extra chocolate over for decoration (completely optional and certainly not necessary). Enjoy!

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Dark Chocolate Brownie with a Marshmallow Topping

 

 

6 thoughts on “Dark Chocolate Brownies with a Marshmallow Topping

    1. Thank you! I have to say that they were exceptionally good, but that was perhaps because it was the first naughty thing I'd eaten for two weeks!

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