Choc Hazelnut & Marshmallow Brownies
Brownies, the all American favorite, are probably a treat that many of us have enjoyed and these Choc Hazelnut & Marshmallow Brownies are one of my occasional guilty pleasures!
Brownies are not only delicious but are a cinch to make, are travel friendly, perfect for all sorts of different occasions and also make a lovely food gift idea. While everyone has their own perfect brownie preference, mine has always been a rich brownie with some nuts for crunch and flavor!
What makes these brownies even more delicious is the addition of gooey marshmallow which offers a fun "chew factor"!
The hazelnuts and almond essence add depth and enhance the flavor but if you don't have them on hand, you can still make these brownies, they will just taste a little different but still nice!
The dusting of cocoa powder after baking also add another layer of chocolatey goodness
These will keep well in the fridge in an airtight container for several days
Eat as is, or serve topped with vanilla, strawberry or chocolate ice-cream
Best served warm or at room temperature. 15-20 seconds in the microwave is usually a perfect reheat temp
Go decadent and add a rich chocolate frosting or ganache on your brownies if you wish
Store cooked brownies in the fridge in an airtight container other and then warm them up in the microwave for 10-20 seconds before eating or serving.
YOU WILL NEED
125g | 4.25 ounces butter
125g | 4.25 ounces dark chocolate roughly chopped
1 tablespoon cocoa powder
2 large eggs
140g | 5 ounces caster/granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
80g | 3 ounces spelt flour (you can use plain/all-purpose flour or maida)
50g | 2 ounces mini or chopped marshmallows
50g | 2 ounces chocolate chips (milk or dark according to your preference)
25g | 1 ounce chopped hazelnuts (or walnuts if you prefer)
Extra cocoa powder for dusting
Preheat the oven to 180ºC /350ºF.
Grease and line an 20cm x 20cm / 8” x 8” baking tin with baking paper, set aside.
Melt the butter and chocolate in a saucepan over low-medium heat until melted or melt in a glass bowl in the microwave (with a microwave cover) on medium-high for 1 minute. Check by stirring to see if the chocolate has melted and if not, pop back into the microwave for short 15-20 second bursts, ensuring you stir each time so the chocolate does not burn.
Mix in the cocoa powder and set aside.
In another bowl, whisk the eggs, sugar and vanilla extract until thick and creamy.
Mix in the melted chocolate and butter.
Stir in the flour, marshmallows and choc-chips until combined.
Pour into your prepared baking tin and sprinkle the hazelnuts over the top and just gently nudge them into the brownie batter with a spoon if you need to.
Bake for 20-25 minutes and check, if it's too soft in the centre bake in 5 minute increments until the centre is just set. I have found, depending on your chocolate and oven it may take anywhere from 25-40 minutes, so keep checking every 5 minutes to ensure it doesn’t over cook otherwise your final result will be more cake-like (still delicious though).
Dust with cocoa powder, cut into squares and enjoy warm as a treat in itself or with with some creamy ice-cream.
Makes One 20cm x 20cm / 8”x 8” tray (9 pieces)
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