Take the per­fect brownie and make it even bet­ter!

donna hay - - IN­SPIRED - BROWN­IES -

toasted s’more brownie

200g milk cof­fee bis­cuits, finely crushed 175g un­salted but­ter, chopped and melted,

plus 225g ex­tra, chopped 200g dark choco­late, chopped 200g 70% dark choco­late, chopped 4 eggs 1 cup (220g) white (gran­u­lated) sugar 1 cup (175g) brown sugar 2 tea­spoons vanilla ex­tract 1 cup (150g) plain (all-pur­pose) flour, sifted 60 white square marsh­mal­lows+ Pre­heat oven to 180°C (350°F). Place the bis­cuit and melted but­ter in a medium bowl and mix to com­bine. Us­ing the back of a spoon, press the mix­ture into a lightly greased 20cm x 30cm slice tin lined with non-stick bak­ing pa­per. Place in the freezer to firm un­til ready to use.

Place the ex­tra but­ter and both cho­co­lates in a medium saucepan over low heat and cook, stir­ring, un­til melted and smooth. Re­move from the heat and set aside.

Place the eggs, white sugar, brown sugar and vanilla in a medium bowl and whisk to com­bine. Add the egg mix­ture to the choco­late mix­ture and stir un­til com­bined. Add the flour and stir un­til well com­bined. Pour over the bis­cuit base and cook for 35 min­utes or un­til the brownie is slightly fudgy when tested with a skewer. Set aside in the tin for 20 min­utes to cool to room tem­per­a­ture and re­frig­er­ate for 1 hour or un­til set.

Cut the brownie into 20 x 10cm x 3cm bars and top each bar with 3 marsh­mal­lows. Us­ing a kitchen blow­torch++, toast the marsh­mal­lows un­til golden and lightly charred. Serve. Makes 20. + We used square marsh­mal­lows, which are avail­able from spe­cialty grocers. Al­ter­na­tively, you can use store-bought round marsh­mal­lows. ++ If you don’t have a kitchen blow­torch, pre­heat the oven to 240°C (475°F). Top the brown­ies with the marsh­mal­lows and cook for 3–4 min­utes or un­til golden brown and soft­ened.

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