Currant-Marshmallow-Brownie

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 25
  • 500 g Currants
  • 7-10 Tbsp some + 250 g butter
  • 200 g Flour
  • 50 g Baking cocoa
  • 1 TEASPOON Baking Powder
  • 300 g Dark chocolate
  • 4 Eggs (Gr. M)
  • 250 g demerara sugar
  • 7-10 Tbsp Salt
  • 100 g Mini-Marshmallows
  • 7-10 Tbsp Currant panicles

Directions

  1. 1

    Wash the currants and drain well. Strip the berries from the panicles with a fork.

  2. 2

    Grease a square springform pan (24 x 24 cm). Mix flour, cocoa and baking powder. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).

  3. 3

    For the dough, melt 250 g butter in a saucepan over a low heat. Break the chocolate into pieces, add and melt in the warm butter while stirring.

  4. 4

    Beat the eggs, sugar and 1 pinch of salt in a large bowl with the whisk of the mixer for approx. 5 minutes until thick and creamy. Stir in the warm chocolate-butter mixture immediately. Stir in the flour mixture only briefly.

  5. 5

    Finally, carefully fold in the currants and mini-marshmallows.

  6. 6

    Fill the dough into the mould and smooth it down. Bake in a hot oven for about 30 minutes. The brownie should not be completely baked through, so there are still traces of dough on the wooden skewer when you make a stick test.

  7. 7

    Take out and let it cool down on a cake rack. Remove from the mould and cut into pieces and decorate with currants if desired.

Nutrition Facts

KCAL
250 kcal
CARBS
26 g
FATS
14 g
PROTEINS
4 g