Decadent fudge brownies, YES. Topped with crumbled biscuit and smooth sticky marshmallow, YES!
That's all I have to and need to say, right?
15 Minutes Preparation
30 Minutes Baking
I N G R E D I E N T S
90g 60-80% Chocolate
30g Cocoa Powder
140g Golden Caster Sugar
2tbs Marshmallow Fluff
2 Plain Biscuits (Digestives would work well)
M E T H O D
Preheat the oven to 180c.
In a bowl, chop up the chocolate and add the butter. Melt carefully in the microwave or over a bain-marie. Once melted, allow too cool.
Whilst the chocolate butter mixture cools, whisk together the sugar and eggs. Using a stand mixer is certainly easiest! You want to whisk the mixture until it doubles in size and becomes pale and frothy.
Slowly fold in the chocolate to the egg mixture until well combined.
Using a sieve, add the flour and cocoa and continue to fold until you have a smooth brownie batter.
Line a small baking tin with baking paper and add the brownie mix. I used a 15x15cm tin. Top with crumbled biscuit pieces and blobs of the marshmallow fluff.
Bake in the oven for 25-30 minutes. The centre should not wobble and the topping should have a lovely crackle.
Allow to cool COMPLETELY in the tin and then remove and slice.