Marshmallow brownies

Ingredients for 1 servings:

• 300 g dark chocolate shavings
• 250 g butter
• 4 eggs
• 250 g brown sugar
• 200 g flour, alternatively gluten-free flour is also possible
• 50 g baking cocoa
• 1 tsp baking powder
• 125 g marshmallow(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

can also be easily converted into a gluten-free recipe

Melt the chocolate and butter in a saucepan over low heat. In the meantime, beat the eggs and sugar with a hand mixer until fluffy. As soon as the chocolate and butter have melted, add them immediately to the egg and sugar mixture and stir in. Gradually add the flour, cocoa powder, and baking powder and stir in. You can also use the same amount of gluten-free flour; I’ve tried it several times for a friend. Prepare and grease a baking pan. I always use a 24 x 24 cm square pan, but a 26 cm round springform pan works just as well. Spread 1/3 of the batter into the pan and then add 2/3 of the marshmallows. It looks best with small marshmallows; if you don’t have them, use regular marshmallows and cut them into 2-3 pieces. Pour the rest of the batter on top and scatter the remaining marshmallows on top. Bake the cake in a preheated oven at 175°C (350°F) conventional or 150°C (300°F) fan-assisted for approximately 30-40 minutes on the middle rack. Baking time varies depending on the oven, so it’s best to test with a skewer. However, don’t overbake the brownie, as it will become too dry. A little moister is better for better flavor.