The marshmallow brownies are totally outside of my comfort zone. As all brownies they should be be gooey, but I always live in fear of underbaking them (can you even underbake brownies?). The marshmallow top layer calls for caramelization, but I was so terrified to burn them.
But again, we only live once and it’s worth trying new things.
And I do try new things. When I was telling lately there is a lot of going on, I meant for example that I’m just moving jobs and this cake was a way of saying thank you to my lovely coworkers that I left cakeless.
So if you feel like spoiling somebody, especially if they love marshmallow and chocolate – try those.
For a 20×20-cm square pan
- 190g butter
- 95g cocoa powder
- 2 Tbsp strong coffee or water
- 220g granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 165g all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup chopped walnuts
- 2 cups miniature marshmallows
Preheat the oven to 175°C/165°C fan.
Butter and flour a 20×20-cm square pan.
Place the butter and cocoa powder in a heatproof bowl (stainless steel or tempered glass).
Place the bowl over a saucepan of simmering water (the water shouldn’t touch the bottom of the bowl). Add in the coffee or water and stir until it all melt.
Remove it from the heat and let it cool slightly.
In a medium bowl beat the sugar and eggs. Add the vanilla extract.
Stir in the cocoa mixture.
Add the flour, baking powder, salt and stir gently until combined.
Fold in the nuts.
Pour the batter into the prepared cake pan.
Bake in preheated oven for around for 18-25 minutes.
Remove from the oven. Sprinkle the top with the marshmallows.
Caramelise with a blow torch or under a very hot grill until it turns dark brown.
It will only take a minute or two.