The colder and darker it gets, the more I hanker for a mug of something hot and a slice of something sticky, and these campfire brownies are just the ticket. Dark, sticky and just sweet enough, these guys will beat smores hands down. I baked these on Bonfire Night instead of my usual Bonfire Night Cupcakes, and they went down rather too well. They’re not great for the waistline but the dog walking will make up for that (we hope!).
There seem to be recipes for brownies everywhere these days, in all shapes, colours and varieties, some an improvement, some, well, not so much, but trust me when I say that these really are quite delightful (if I do say so myself). I haven’t called them smores brownies because a) Starbucks has done that b) we don’t live in America and c) they don’t have a solid cracker base, but the toasted marshmallow on top gives just enough of that campfire vibe.
- 175g salted butter
- 150g dark chocolate, at least 70% cocoa
- 3 medium eggs
- 300g caster sugar
- 40g cocoa powder
- 75g plain flour
- 7 chocolate digestives
- mini or regular marshmallows, enough to cover the surface area of the tin
- Place a medium pyrex bowl over a small saucepan (get the two sized so the bowl will balance inside the rim of the saucepan, so it can be suspended over water) and add some boiling eater to the base of the saucepan (not so full that it touches the bottom of the bowl but no so empty that it could boil dry). Weigh the butter and chocolate into the bowl and set over the simmering water, which should be set over a low to medium heat on the hob. Stir gently until both have melted and combined, then carefully remove from the heat and set aside to cool.
- While that's cooling, line and grease a 9 inch square loose bottomed cake pan and break up 8 chocolate digestives into small uneven pieces (but not crumbs!). They're going to be mixed into the brownie mixture to add another texture so think of them like large chocolate chips or nuts.
- In another bowl, whisk the eggs and sugar together until fluffy.
- When the chocolate mixture has cooled, fold it into the eggs and sugar.
- Add the cocoa powder and mix this in well, followed by the flour. Once the flour is in, mix until just combined, then mix in the broken digestives. Don't over mix!
- Scoop into the tin then top with as many mini or full size marshmallows as you fancy, pressing them down slightly into the chocolate mixture to make sure they'll combine.
- Pop the tray into the middle of the oven for 30 to 40 minutes, or until there's no wobble when you shake the pan a little.
- Allow to cool then remove the while lot from the pan as a slab, either by loosening the loose bottom or just by lifting out the greaseproof paper. Cut into squares and enjoy with a mug of tea and coffee!