EASY FUDGY MARSHMALLOW BROWNIES

Ingredients

FOR THE BROWNIE LAYER

FOR THE EASY CHOCOLATE ICING

Instructions

FOR THE BROWNIE LAYER

Preheat the oven to 180C / 350F / 160C fan forced. Line an 8x8 inch square baking tin with baking paper.
On the VERY LOWEST heat, melt the butter and chocolate together in a saucepan, stirring. Remove from heat.
With a whisk, whisk together both sugars, eggs plus the melted chocolate and butter.
Sift over the flour, cocoa and salt and use a spatula to mix through until just combined.
Bake for 20 minutes
Place the marshmallows in a microwave safe bowl, then microwave on high for around 50 seconds.
Spray the edges of the baking paper that are sticking up around the brownie with spray oil. Also spray a spatula, then give the marshmallow a stir and tip it out onto the brownie.
Wet your hands lightly and press down over the top of the marshmallow to even it out.
Change the oven to the overhead grill / broiler on high, then toast the marshmallows for about 2 minutes. Keep an eye on them so they don't burn (notes).

FOR THE EASY CHOCOLATE ICING

Once the brownie has cooled, transfer them to a tray or rack lined with baking paper.
Sift the icing sugar and cocoa into a bowl. Add 1 tablespoon of milk and mix until you have a chocolate glaze. If it seems to thick add a little more milk a couple of drops at a time. It can get runny too quickly.
Drizzle all over the top of the cooled brownies and allow to set before cutting (notes).

This article and recipe adapted from this site

Recipe Kuenak