I admit straight away that I like fudgy, rather than cakey, brownies. And these fit the bill perfectly. They are rich, chewy and delicious. The recipe was inspired by Lucy Finnemore of HigherlankFarm.co.uk. During a Twitter chat she shared that she was using marshmallows in her puddings as an egg replacement (having watched Nadiya Hussain using marshmallows to make fondant in The Great British Bake-off). So we decided to experiment with marshmallows as well. They are exactly what’s needed to make a chewy, fudgy brownie. Amazing.
Free From: Dairy, Egg, Soya
Prep Time: 25 minutes
Baking Time: 20 minutes
8oz dark Chocolate (70% cocoa)
½ cup mini vegan marshmallows
1/3rd cup Trex Vegetable shortening
1/3rd cup Pure Sunflower margarine
1 ½ cups Caster Sugar
2 cups plain flour
1 tsp Baking Powder
¼ tsp salt
1 tbsp. Vanilla
1/3rd cup plus 4 tablespoons of Dairy Free Milk (we use Koko)
Preheat your oven to 170°C, 340° F
Grease an 8 x 10 cake dish
Start off by grabbing a large bowl and placing it on top of a heavy based pan filled 1/3 with water. Make sure the bowl doesn’t touch the water.
Into the bowl add the chocolate (broken up into pieces), the margarine, the vegetable fat and marshmallows. The water should be brought up to simmering point. Melt everything slowly over the heat until you’ve a smooth sauce. Whisk if necessary to get rid of any lumps of marshmallows. This can take a good 10 minutes so don’t rush it.
In a mixing bowl combine the flour, sugar, salt and baking powder. Mix briefly.
Add in the vanilla, and pour in the sauce from the pan. Mix to incorporate the chocolate sauce and flour - you will have a crumbly, thick looking mix. Add in the milk in a steady stream until you’ve a gooey mixture.
Scrap the mixture into the greased cake tin and cook for 25 minutes.
The middle of the brownie will sink when it comes out – that’s just fine. Cool on a wire rack.
Cut into individual brownies before it’s completely cool. Enjoy!
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