Wow I haven’t posted a recipe in ages! This past month of being back at university has been busy and tiring. I’ve missed baking so much, but just couldn’t make the time to whip up a quick batch of something yummy. However, today’s recipe I baked a while ago. I got the inspiration for this brownie recipe from one of my favourite cooks and food authors, Nigella Lawson. My boyfriend got me her cookbook, “At My Table” for Valentine’s Day, and as I paged through all her delicious recipes, my mind filled with ideas.
The recipe I immediately gravitated towards, was Nigella’s “Emergency Brownies” recipe. The great thing about this recipe, is that it is perfect for 2 people to share. I doubled the volumes in the recipe for a bigger batch, but even that’s super easy. My idea was to use this standard brownie recipe, and transform it into a Rocky Road inspired brownie. Think marshmallows, chocolate chips, crushed biscuits…the varieties are endless!
Nutty Marshmallow Chocolate Brownies
Ingredients (for 2 large or 4 medium sized brownies)
- 50g/1¾oz unsalted butter
- 50g/1¾oz soft light brown sugar
- 1 tbsp maple or golden syrup
- 3 tbsp plain flour
- 3 tbsp cocoa powder
- ¼ tsp sea salt flakes
- 1 large free-range egg
- 1 tsp vanilla extract
- 50g/1¾oz walnut pieces
- 50g/1¾oz dark or milk chocolate chips
- 50g mini marshmallows
Method
- Preheat the oven to 170C/150C Fan/Gas 3.
- Warm the butter, sugar and maple syrup in a small, heavy-based saucepan, stirring occasionally until the butter has melted and the sugar has dissolved. Remove from the heat.
- Mix together the flour, cocoa and salt in a bowl, then beat into the melted butter with a wooden spoon until smooth.
- In a small bowl, whisk the egg with the vanilla then stir into the pan, ensuring everything is well combined. Fold in the nuts, chocolate chips and marshmallows. Pour and scrape the batter into the foil tin. Bake for 15–20 minutes, until it is beginning to come away at the sides and the top has dried a little just around the edges.
- Transfer to a wire rack and leave to cool, about 20–30 minutes.
This is honestly the best brownie recipe I have ever tried. After I put the brownies in the oven to bake, I literally licked ALL the batter off the bowl and spatula, and I never regretted it! I am a big fan of ooey, gooey and chewy brownies, and this is most definitely a recipe that delivers on those qualities.
Feel free to add all sorts of extras in this recipe. Salted pretzels, strawberry pieces, white chocolate chips, raisins etc. The list is endless! Happy baking!
Love, Courtney xx
Courtney's Cravings 