Malted Double Chocolate Marshmallow Brownies

If you read my blogpost of yesterday evening you’ll understand that I’ve had better weeks. Just after I had taken the photographs there was a knock to the door and there was a delivery of a brand new hand mixer in the most dinky blue colour.

It couldn’t have come at a better time.

Tomorrow I’ll be baking up some goodies and bringing the results to a Tea Party in aid of MS Ireland that my sister, Olivia has organised. I don’t think I’ve ever mentioned it here on the blog but my sister suffers from Multiple Sclerosis herself.

We’re only 13 months apart Olivia and I. We are both the best of friends and the worst of enemies. We married best friends and live but 3 doors away from each other. It’s really important to her to actively raise awareness of MS in Ireland. 

Her motto is:

“You have 2 options. Give up or fight. I choose to fight.”

At 33 (sshhh that’s a hint as to my age), she seems like every other normal Mam around here. She runs around after her 3 kids (3 year old twins and a 5 year old). Well maybe not run but you get what I mean… She has to have an injection once a week to keep the symptoms at bay and the side effects of the medication are debilitating, which is tough on top of her other symptoms.

In honour of the new mixer from Kenwood & for the MS Ireland Tea Party I revisited my favourite brownie recipe and added some malted milk powder which makes the bake extra squidgy.  If you’re not a fan of ooey-gooeyness then don’t add the milk powder. Whatever you do though, wait until the brownies are cooled before slicing.

Malted Double Chocolate Marshmallow Brownies (serves 10)

Ingredients

• 100g dark chocolate
• 75g butter
• 2 eggs
• 100g caster sugar
• 50g plain flour
• 25g malted milk powder (I used Horlicks)
• 25g cocoa powder
• 1 teaspoon baking powder
• 10 marshmallows

Method

Preheat the (fan) oven to 170 degrees Celcius. Line a 2lb loaf tin well.

1/4 fill a pot with hot water and sit a heat proof bowl on top. Turn the pot on low and put the butter and chocolate into the bowl. Leave them to melt.

In a second bowl whisk the eggs and sugar until they are light and frothy.  Once the chocolate and butter and melted, carefully whisk them in bit by bit. Don’t put it in all at once or you’ll end up with scrambled eggs!

Finally, blend in the remaining dry ingredients (flour, milk powder, cocoa powder and baking powder). I know some people recommend you sift them first but honestly I don’t think it makes a huge difference.  Pour the batter into the lined loaf tin. Stud the top with the marshmallows.

Bake the batter in the oven for 25 minutes. Then leave to cool completely before slicing and serving. It is seriously squishy!

Please Note:

Members of the public with any queries relating to MS should call the MS Information Line 1850 233 233.  Open Monday to Friday 10am – 2pm.  All calls are strictly confidential.

Kenwood provided me with a mixer to celebrate the launch of their new collection.  No review was requested or required however I’m delighted with the new addition to my kitchen.