Super Gooey Marshmallow Brownies

I may have been slightly distracted from GBBO with other baking endeavours but don’t think I've forgotten about making a tray bake and Eccles cakes – oh no no I most definitely have not! I wanted to come up with some sort of ingenious flavour combination for the tray bake but so far I’m still trying to think of something, so I went on a brownie quest instead. The best kind of quest I'd say.

An old colleague of mine took some brownies into the office once and they were some of the most delicious brownies I had ever tasted – so gooey and indulgent! I was told it was a Nigella recipe so on the internet I went to find that Nigella has LOADS of brownie recipes. I went with ones that were described as ‘The Best Brownies Thus Far’ and by God were they telling the truth! I have never had such gooey brownies in my life and I couldn't stop eating them! The recipe was for 24 brownies (I made 12 rather large brownies) and myself, the boyfriend and two friends managed to make them disappear in one weekend. I’m not sure whether I should be ashamed or not.

Ooo I could just eat one right now!

I added some marshmallows on top just to make them extra naughty and after they’d been in the fridge overnight I’d say they were even better! I think I want to make them again and this time maybe not share :p

Super Gooey Marshmallow Brownies

• 227g butter
• 220g brown sugar
• 300g granulated sugar
• 392g dark chocolate, chopped
• 6 eggs
• 1 tbsp vanilla extract
• 1tsp salt
• 1 tbsp instant coffee dissolved in 1tbsp hot water
• 130g plain flour
• 2 packets of large marshmallows

Instructions:

1. Preheat the oven to 150°C/Gas Mark 2 and line a 23cm by 33cm tin with baking paper. I find it really handy to scrunch up the paper first and then it’s easier to fit it snuggly into the corners of the tins.
2. Melt the butter and both sugars in a pan (everything is going in here so make sure it’s a big enough one) and mix until combined. Don’t worry if the sugar hasn't dissolved completely, the mixture just needs to be a single, smooth texture rather than separated. Remove from the heat and leave to cool for 10 minutes.
3. Add the chocolate and mix until it has melted and the mixture is smooth. Then add the eggs and mix until combined. You should now have a smooth, shiny, thick mixture.
4. Add the vanilla extract, salt and dissolved coffee and again mix until everything is incorporated.
5. Finally add the flour and mix until smooth.
6. Pour your mixture into the prepared tin and pop into the oven for 30 minutes. The edges should appear firm and the centre should still be soft underneath the surface. Remove from the oven and cover the top with marshmallows, leaving space between each one to allow room for them to melt.
7. Put back in the oven for 5 minutes. The marshmallows will begin to soften. Switch the oven to medium grill and leave for about 5 minutes. Keep your eye on them so they don’t burn though!
8. Remove from the grill and leave to cool completely. Remove them from the tin and put in the fridge to firm. I found mine tasted the best the day after I made them once they’d been in the fridge overnight – delicious!!