Sunday Independent (Ireland) - Life - - APPETITES -

Pre­heat the oven to 180°C, 350°F, Gas 4. Line a deep 25cm x 33cm (10in x 13in) bak­ing tray. Put the but­ter and the dark choco­late in a pot over a medium heat and gen­tly melt them to­gether, then use a whisk to in­cor­po­rate them. Us­ing an elec­tric mixer, beat the eggs and the dark brown sugar to­gether un­til they are thick and creamy, then whisk in the vanilla ex­tract. Add the but­ter and dark choco­late mix­ture to the eggs and dark brown sugar mix­ture, then fold in the plain flour and the nuts. Gen­tly mix to­gether, en­sur­ing there are no pock­ets of flour re­main­ing. Stir in the chopped marsh­mal­lows and the crunchy peanut but­ter. Pour the bat­ter into the lined bak­ing tray and bake it for about 30 min­utes. When the brown­ies are ready, there may still be a slight wob­ble in the cen­tre; this will give them a nice gooey tex­ture. Al­low them to cool in the tin com­pletely, be­fore lift­ing them out and cut­ting them into squares.


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