These are wonderfully rich, gooey brownies on a shortbread base so you can just about pick them up, but you might need a spoon. They may not be the neatest, most elegant looking brownies, but they’re definitely a contender for the “yummiest brownie ever” title.
Makes: 20 medium pieces
Time: About 70 minutes
Level: Reasonably straight forward
Tins: 1 x 30cm/12” square tin
Ingredients
Shortbread base
- 125g/4oz butter, softened
- 60g/2½oz light muscovado sugar
- 215g/7½oz plain flour
Brownie
- 240g/8½oz butter
- 50g/2oz dark chocolate
- 60g/2½oz cocoa powder
- 160g/5½oz plain flour
- 250g/9oz caster sugar
- 4 egg, beaten
- 100g – 120g/4oz mini marshmallows (N.B. You can cut up large marshmallows, but it’s messy and quite a faff – I tried)
Method
Shortbread base
1. Preheat oven to 160C/fan 140C/325F/Gas 3. Grease and line the tin. Lightly dust with flour.
2. Beat together the butter and sugar until light and fluffy, then sift in the flour. Mix until it’s smooth.
3. Tip into the prepared tin and press down firmly*. Lightly prick with a fork and bake for 25 – 30 minutes. (Slightly underdone is OK as it’s going back in the oven later.) Put aside to cool in the tin. (* I use a floured plastic dough scraper.)
The brownie topping
4. Turn the oven up to 190C/Fan 170C/375F/Gas 5.
5. Melt the butter and the chocolate together very gently. Remove from heat.
6. In a separate bowl, sift the flour and cocoa powder then add the sugar and mix together. Tip into the butter and chocolate and mix.
7. Mix in the eggs (the mixture should be cool enough by now not to “cook” the eggs, but worth checking.) Stir in the marshmallows.
8. Turn the brownie mixture into the tin and bake in the oven until the surface has set but still feels squidgy underneath. This will take about 20 – 25 minutes.
9. Allow to cool and slice.
Retired Bloke on Food n stuff 