The ultimate stress reliever food! (: I will never turn down chocolate. White, milk, dark. With fruits, nuts or plain. GIVE ME ALL! It doesn’t help that Lindt cafe opened in Melbourne last year. haha. A whole range of different quality chocolates within easy reach! Chocolate becomes essential especially when there are assignments and when you get writer’s block. and what did I do? I baked! To me, baking is therapeutic. When I’m stressed, two things comes in mind. Baking and chocolate. Nothing would be more perfect than baking brownies!
A while back, Masterclass had the most sinful and gooey brownie. Baby and I just couldn’t not give it a try. I’m so glad I did though. Cause the recipe is definitely a keeper! The best thing is you can add as many things as you want in it, and it will still turn out yummy! It’s a pity I didn’t have pecans or peanuts as I think it will just bring it to whole other level of delicious. But here is always next time, cause more assignments are due in 3 weeks!
so here’s the recipe I used adapted from Gary Mehigan (Masterclass)
250g melted butter
1 1/2 cups caster sugar
90g good quality (Dutch) cocoa powder
1 cup plain flour, sifted
½ tsp baking powder, sifted
1 block of Lindt White Chocolate with Almonds
1 cup chopped dark chocolate
6 big marshmallows
1) Preheat oven to 165°C. Line 2 x 20cm square baking tins or one larger slice tin with baking paper.
2) Add butter and sugar to an electric mixer and mix on medium speed, sprinkle in cocoa powder and mix until combined and has a gooey consistency.
3) Add eggs one at a time, allowing each one to mix through before adding the next.
After adding 1 egg yolk
Last and final addition
All ready to add the flour
4) Rain in flour and baking powder with electric mixer on low speed, beating until well combined.
5) Stir through the chocolates until combined.
6) Pour equal amounts into the tins and smooth over the surface with a palette knife. Place the marshmallows on top of the batter and push it in just a little.
7) Bake for about 40 minutes until firm at the edges but still a little soft in the middle.
8) Leave to cool for at least 30 minutes before slicing. Alternatively you can make this ahead of time and store in the fridge.
GOOEY and filled with chocolatey goodness! (:
I’m pretty sure you will enjoy it! heh The middle is definitely my favourite bits!
12 thoughts on “Chocolate Gluttony Brownies”
Oooh, just imagine that with salted peanuts! *swoons* Love the big gooey marshmallows – brilliant idea!
thanks Hannah! (: hehe I am so going to put salted peanuts the next time I make it! hehe (: Try it!! hehe It’s SO GOOD! hehe
That slice of brownie looks to die for! I imagine it would be even more heavenly warmed and served with a scoop of vanilla ice cream 😆
Anyway good luck with the assignments, Lianne! 🙂
hehe you should so make it babe! (: i’m very sure you will love it as much as I did! hehe
C’est plus qu’un délice ! Bisous !
thanks so muchh! (:
How many does it make
It makes a square pan. So should make 9 sizable brownies or 16 bite sized ones! 🙂
Made the brownies with this recipe today! Thanks for sharing and also will share this post in my blog! It taste very chocolateyyyyyyy and I really like it. I have another brownies recipe, but it needs granula sugar. Wondering do you know where can I find this type of sugar ? Been finding it in coles, no luck getting it.
Glad you like it! (: Can’t wait to see your post! Do let me know when it’s up! hehe Granular sugar is just the normal caster sugar! Just another name if I’m not wrong! Hope that helps! x