These were quite delicious—they were gooey, crispy, soft, and fudgy all at once. I really enjoyed these.
The brownies consist of three layers: a handcrafted marshmallow layer, a brownie layer, and a biscuit base.
Additionally, since the marshmallow needs time to set, we must prepare the brownies over the course of two days.
Day 1 – Make the biscuit base. – Add this into a lined tin and leave this in your fridge. – Make the brownie batter.
– Pour this over the chilled biscuit base and bake. – Once baked, leave to cool. – Make the marshmallow mixture and add this on top of the baked brownie. – Leave this to set at room temperature overnight.
– Take the brownie out of the tin and cut into pieces. – Toast the top of the marshmallow using a blow torch. – Let this cool down and crisp up for about a minute, then the brownies are ready.
The batter for brownies All we are doing for the biscuit base is combining butter and some crushed biscuits.
– Dark Chocolate – make sure to use dark chocolate. Milk chocolate is going to add a lot of extra sweetness without adding enough chocolate flavour.