I had never particularly been keen on ginger in anything sweet and then I was given a wedge of the most delicious sticky gingerbread a few years ago and my opinion changed, in fact I love ginger now…give me a ginger shot any day! Anyway what does that have to do with chocolate and walnut marshmallow brownies you may ask…well nothing really except I have been trying to recreate that sticky gingerbread to no avail, my waistline can’t take anymore, my purse is empty and the children are gingerbreaded out so I gave up and made these gorgeous brownies instead. And if anyone has that elusive recipe to share please do.
This recipe is a combination of some of my favourite things…ever. Chocolate, nuts and sticky pillows of soft flumpy marshmallows…what’s not to love. It’s not a recipe that will earn you brownie points with the sugar police (eeek I keep ‘trying’ to give it up) but you will make everyone around you love you just that little bit more.
And with Halloween on our doorstep and bonfire night not far behind, brownies make the ideal snack to hand around to give everyone a warm and fuzzy feeling inside. If you don’t like nuts… don’t add them, the brownies will still be deliciously moist and gorgeous. I’ve used a mixture of dark and milk chocolate because I find dark chocolate on it’s own a bit too sickly.
Chocolate and Walnut Marshmallow Brownies recipe
Prep time:
Cook time:
Total time:
Serves: 32 bite size brownies
- 125g plain flour
- 125g dark chocolate
- 125g milk chocolate
- 50g cocoa powder
- 200g unsalted butter
- 175g caster sugar
- 3 eggs
- 1 tsp vanilla extract or vanilla bean paste
- 30ml milk
- 125g walnuts (optional)
- 200g marshmallows
- Preheat oven to 160ºC/ Gas mark 3
- Put the butter and chocolate into a heatproof bowl and place over a saucepan of barely simmering water. Keeping the bowl over the saucepan remove the pan from the heat and allow the chocolate & butter to melt stirring every so often
- In another bowl whisk the eggs and the sugar until creamy
- Add the chocolate mixture to the egg mixture and stir well
- Sift the flour and cocoa powder into the mixture and mix thoroughly
- Add the milk and vanilla extract and walnuts and mix well
- Put the mixture into a tin 20 x 30 cm that has been lined with foil and greased lightly
- Squish the marshmallows into the mixture
- Bake in the oven for approximately 25 minutes. When you test with a knife or skewer you want the mixture to still be squidgy as this will leave you with lovely moist brownies
- Leave to cool in the tin slightly and then remove and cut into squares
- They will also stay fresh for a couple of days if kept in a sealed container
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