Always check the labels of the products you use.
Method
- 1
Prepare. Heat the oven to 180 °C (160 °C fan) and line the large tin, leaving paper overhanging.
- 2
Bloom. Pour the boiling water over the chopped chocolate and cocoa and whisk until smooth.
- 3
Batter. Whisk in the sugar, oil, eggs, yolks, melted butter and vanilla, then fold in the flour and salt until just combined.
- 4
Bake. Pour into the lined tin, level it and bake for 28-32 min; a cocktail stick should come out with a few damp crumbs.
- 5
Toast. Scatter the marshmallows over the hot brownie and return to the oven for 3-4 min, until puffed and lightly golden. Watch closely, as they catch quickly.
- 6
Cool. Cool completely, then cut into 24 with an oiled knife.
Storage
Store airtight at room temperature for up to 3 days.
Free sugars
22.3 g per serving
44.6 % of the 50 g daily maximum · 89.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 23 x 33 cm metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 226 kcal |
| Protein | 2.5 g |
| Carbohydrate | 32.9 g |
| of which sugars | 22.4 g |
| of which free sugars | 22.3 g |
| Fat | 9.9 g |
| of which saturates | 2.8 g |
| Fibre | 1.1 g |
| Salt | 0.21 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
