I’m a bit behind at the moment, but I’m slowly catching up!
On Sunday 17th April I was scrolling through Facebook and I saw one of those ‘how to make…’ videos that seem to be very popular at the moment. This one was for stacked brownies so I watched it and thought ‘I want to eat one of those’. Sadly of course (?!) this means actually making a whole tray. What a shame!
So I sat for the 10 minutes and wrote the recipe down, and here it is, for your delectation!
Ingredients for the brownie
- 185g Butter
- 185g dark chocolate (I use 70% when baking)
- 70g plain flour
- 40g cocoa powder
- 50g white chocolate chopped into bits
- 50g dark chocolate chopped into bits
- 3 large eggs
- 275g caster sugar
Ingredients for the toppings
- mini marshmallows
- 215g milk chocolate
- 225g peanut butter
- 1tbsp butter
- 60g rice krispie type cereal
- Grease and line a brownie tin, make sure the parchment has at least 2cm sticking up over the top of the tin
- Pre-heat the oven 160º (fan)/180º (conventional)
- Start making the brownies by melting the butter and dark chocolate together. I do this by placing it in a bowl over a gently simmering pan of water.
- Seive and combine the flour and cocoa powder, add the chocolate chunks and stir round.
- Break the eggs into a bowl and combine the whites and yolks. Add the sugar and mix until completely combined.
- Add the melted chocolate/butter mix to the sugar/egg mix and gently stir/fold together.
- Add the flour/cocoa/chocolate chunk mix and stir until everything is lovely and chocolatey smooth (except for the chunks of chocolate of course!)
- Bake for 35-45 mins, checking until you think the mix almost cooked through – brownies are supposed to be moist and squidgy, so sticking in a skewer or similar should result in some mix still sticking.
- Remove from the oven and put enough marshmallows on top to cover the brownie.
- Pop back in the oven for about another 5 mins, or until the marshmallows have melted.
- Take out of the oven and leave to one side to cool.
- Time to start the final topping! Melt the milk chocolate, peanut butter and last of the butter together – again I did this over a simmering pan of water. Once it’s all melted add the rice krispies and mix until it’s a lovely chocolate krispie mix
- Put krispie mix on top of the brownie/marshmallow and spread out until it’s all well covered.
- Refrigerate for a few hours – until the krispie has solidified.
Voila, you have what is almost some kind of Double Decker in brownie form. I cut them quite small because I figured that they’d be a pretty hefty bite, and I was right. Each of these squares was about 3 mouthfuls. There was so many I took half of them to work, where they were very well received! I might use more peanut butter next time though, as I do like it quite a bit!