This mother’s day I decided to bake my mum a gift, and thought this looked tasty. The recipe is from a youtube video by CupcakeJemma, but if you follow it directly from the video it’s a bit complicated as her video on brownie batter is separate from her s’mores one. Also she uses some equipment that would probably make it loads easier if you have it, but I don’t… so basically I thought I would put the recipe, tweaked slightly here and there, on my blog so it’s simpler to follow. The brownies are SUPER yummy and even just the brownie part on it’s own is lovely and moist. They have a plain digestive biscuit base (but for mine I decided to use chocolate digestives instead as the store had run out!) and a fluffy, sticky, homemade marshmallow fluff kind of topping…
- 200g chocolate digestives (crushed with a rolling pin)
- 60g butter (melted in the microwave)
- Tbsp golden syrup
- 125g dark chocolate
- 125g butter
- 175g caster sugar
- 3 free range eggs
- 75g plain flour
- 1/2 tsp vanilla extract
- 2 egg whites
- 175g caster sugar
- 5 tbsp golden syrup
- 2 tbsp water
- 1/4 tablespoon salt
- 1/4 tsp cream of tartar or 1/2 tsp vinegar
- 1tsp vanilla extract
You will need a blowtorch to brown the topping, and save some biscuits to stick in at the end!
- Mix the melted butter and the biscuits together in a bowl with your fingers until they are powdery and then stir in the golden syrup.
- Press this into a greased, lined tin until it’s flat and there aren’t loose bits on the top.
- Melt the butter in the microwave, and then melt the chocolate also. You could do this over a pan of water, but I find this way quicker.
- Mix the chocolate and butter together so they are smooth and put it to one side.
- Beat the caster sugar, eggs and vanilla extract together- in the video she uses an electric mixer, but I don’t own one so I did this by hand!
- Pour in the chocolate and butter and mix it together.
- Sift in the flour with a pinch of salt and stir until it makes a thick batter.
- Pour the brownie mix into the tin, on top of the base, and smooth over the top.
- Bake this at 180 degrees celsius for ten minutes, then check on it regularly by putting a knife into the top and seeing if it comes out clean. Take it out as soon as it does and leave it to cool off. What makes it so nice is the moistness, so if your oven is weird like mine and has a tendency to burn things check on it sooner!
- Put all the topping ingredients into a heatproof bowl and place this over a pan of not-quite-boiling water.
- Whisk this by hand, still keeping it over the heat, and when the ingredients have started to come together remove it from the heat.
- Carry on whisking, this time with an electric whisk, until it’s thick and white. I think this gave my arms a mini workout, so that’s my excuse for making this…
- Spoon this onto the brownie in blobs, leaving space between each one as it does tend to spread out pretty fast, and with a sort of crust around the edge. (My motto for this step was ‘better to under blob than over blob’.)
- Spread this like icing with the the back of the spoon, still leaving the crust.
Brown the top of it with a blowtorch, especially around the edge to stop it dripping.
- Decorate with the left over biscuits and enjoy!