Milky Way and Marshmallow Brownies

Sometimes (all the time), you just want a tray of brownies. It's something I've been craving more recently and I am not denying myself of them. This weekends plans involve making even more brownies. 

The wonderful thing about brownies is that you can add anything to them and it just works.

These brownies are gooey, soft and fudgy you won't be able to stop at one. Trust me. Mixed into them is chopped up marshmallows and milkway bars, and when they bake, the nougat melts into the brownies and the marshmallow bubbles up on the top, giving it that lovely marble finish. 

They are a match made in brownie heaven. 

But there are some important elements to remember, that I have experienced through some brownie trials. 

You must use light brown sugar. This is what gives your brownies their fudgy consistency. If you use caster sugar or granulated sugar in its place, the result will not be as fudgy, if anything, more airy. With a brownie, you want/need that dense consistency. We are not aiming for a cake here. 

There isn't much flour in this recipe, again, because they aren't a cake, you aren't looking for more flour to make big, sky high brownies. You want dense, thick and fudgy. These are the words you should associate with a brownie, or at least I do. 

Instead of layering the milky way and marshmallows pieces onto the brownie, we are mixing them into the batter, making sure they are fully combined, so that they are evenly spread through and there is still a bit of coverage on top. This will then encourage the marshmallows and nougat to get all melty and marbly. 

If you're looking for a rich and indulgent brownie, a change from the standard boxed brownie, take a chance with these ones. They are beyond simple to make and require hardly any ingredients at all. No melted chocolate required either!

If you can't eat them all at once, who even are you? But you can freeze them too. Be sure to cut them up into squares and then wrap them individually or place in a tupperware, layering the brownies with some greaseproof paper to keep them separate as they freeze. Remove from the freeze and eat once defrosted, or you can warm them up in the oven/microwave. 

Milky Way and Marshmallow Brownies

Makes: 16 brownies (8x8" tin)

Ingredients: 

115g unsalted butter, melted

200g light brown sugar

2 eggs

70g plain flour

40g cocoa

a handful of marshmallows (if large, chop into smaller chunks)

6 milky way bars (I used the mini bars and chopped into smaller chunks about coin size)

Directions: 

1. Preheat the oven to 180c/350f and line a 8x8" tin with greaseproof paper. 
2. In a large bowl, place the butter and melt in the microwave. Allow to cool for a few minutes and then add in the light brown sugar. Whisk on high for 5 minutes, allowing the sugar to fully combine with the melted butter. 
3. Then add the eggs in and whisk thoroughly for another 3 minutes at least. The colour should lighten. 
4. Sift in the flour and cocoa powder and combine until all of the flour has just been combined. Then add the chopped up marshmallows and milky way chunks and give one brief stir until they are combined into the mix. 
5. Empty the mixture into the tin, smoothing out the top. Then place in the oven to bake for up to 25 minutes. It may still look a bit gooey, but remove from the oven as it will continue to cook in the tin. Allow to cool fully in the tin. Optional step, if you want a fudgy, firm brownie, transfer the tin to the fridge for them to fully set. This is where the magic happens and you get the dense brownie finish. You can fridge them for a couple of hours until firm. Then slice and serve!