Marshmallow Brownie Slice
A delightful dessert combining rich chocolate brownies with a gooey marshmallow topping, perfect for bakers of all skill levels.
Ingredients
Brownie Base
- 100 g butter, melted Provides a moist and tender texture.
- 1/2 tsp vanilla essence Enhances the overall flavor.
- 1 cup caster sugar Dissolves easily for perfect sweetness.
- 2 pieces eggs Essential for richness and helping brownies rise.
- 50 g cocoa powder Use high-quality for a deep chocolate flavor.
- 50 g plain flour Gives structure without making them too dense.
- 1/2 tsp baking powder Ensures brownies are light and fluffy.
Topping
- 250 g milk chocolate Provides a luscious melting finish.
- 1 tbsp coconut oil Adds flavor and helps maintain a smooth topping.
- 180 g marshmallows Creates a delightful contrast with the brownie.
Instructions
Preparation
- Preheat the oven to 150°C (fan bake) and line a 20 cm square tin with baking paper.
- In a large microwave-safe bowl, melt the butter completely.
- Mix in the caster sugar, vanilla essence, and eggs until glossy and well combined.
- Sift in the cocoa powder, plain flour, and baking powder, then gently fold until just combined.
- Spread the batter evenly in the prepared tin and bake for 25 minutes.
- Allow to cool in the tin for at least 15 minutes.
Topping Preparation
- In a heatproof bowl, combine the milk chocolate and coconut oil and microwave until melted, about 45 seconds.
- Let the mixture cool slightly, then stir in the marshmallows to coat them evenly.
Assembly
- Pour the topping over the cooled brownie base, spread evenly, and chill in the fridge for at least 2 hours.
- Once set, cut into squares and serve chilled or at room temperature.
Notes
For best results, chill the sliced brownies before serving. Avoid over-mixing the batter and ensure the brownie base cools sufficiently before adding the topping.