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Friday 4th March 2016

Chocolate marshmallow brownie recipe

 Chocolate marshmallow brownies


560g of good quality dark chocolate cut into pieces
330g unsalted butter chopped into pieces
1 xtbsp coffee granules
2 shots of bourbon whisky
5 large eggs
330g caster sugar
60g small marshmallows
100g macadamia nuts
100g hazelnuts
Chocolate sauce and ice cream to serve.
Chocolate Sauce
40g dark chocolate broken into pieces
150ml double cream

Heat the cream in a sauce pan and add the chocolate pieces lower heat and stir to combine


1. Melt chocolate and butter together over a pan of simmering water in a heatproof bowl. Stir ingredients well. Gently heat bourbon and dissolve in the coffee. Stir this into the chocolate and butter mix.

2. Beat eggs and sugar using an electric hand whisk over a pan of simmering water until double in volume – this is called a sabayon and you will know it is ready when it is light and pale and the mix should “hold up”.

3. Remove from the heat and fold in the chocolate mixture very gently. Now sift flour over the mixture a little at a time, folding it in as you go. Finally, fold in the nuts and half the marshmallows.

4. Line a 2-inch deep, 12 inch baking tray with greaseproof paper and spoon in the mixture, level off sprinkle over remaining marshmallows and bake for 25-30 minutes at 180oC. Leave to cool slightly and then cut into squares. Serve just warm with your choice of ice cream (I love it with chocolate and a drizzle of chocolate sauce)