Ingredients
FOR THE BROWNIE
225g/8oz butter (preferably unsalted)
450g/1lb caster sugar
140g/5oz dark chocolate , broken into pieces
5 free-range medium eggs
110g/4oz plain flour
55g/2oz cocoa powder
THE BASE
15 digestive biscuits
75 grams unsalted butter
MARSHMALLOW TOPPING
2 large egg whites ( 65 grams )
100 grams golden caster sugar
1/4 tsp cream of tartar
1/2 tsp vanilla paste
INSTRUCTIONS
Make the base by blitzing the digestive biscuits in a food processor, gently melt 75 grams of butter and mix together.
Heat the oven to 190C/170C Fan/Gas 5. Line a 20x30cm/8x12in baking tin with baking paper.
Gently melt the butter and the sugar together in a large pan. Once melted, take off the heat and add the chocolate. Stir until melted.
Beat in the eggs, then stir in the flour and the cocoa powder.
Put the digestive biscuit mix in the bottom of the pan and press down. Pour the brownie batter on top and bake for 30–35 minutes, or until the top of the brownie is just firm but there is still a gentle wobble in the middle.
Take out of the oven and leave to cool in the tin. Cut the brownies into 5cm/2in squares when only just warm, or completely cool.
MAKE THE MARSHMALLOW MERINGUE Step 1 In a large heatproof bowl, whisk together the egg whites, Golden Sugar, and cream of tartar, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg bowl touch the water. Whisk the eggs and sugar constantly until sugar is dissolved and mixture has reached a temperature of 160°F (71°C), about 4 minutes. The mixture will be thick and tacky at first, then thin out and become frothy. Step 2 Transfer the hot egg mixture to a stand mixer fitted with the whisk attachment, and add the vanilla bean paste. Beat on high speed until stiff, glossy peaks form, about 4 to 5 minutes. Step 3 Mound the meringue on top of the cooled brownies, swirling it decoratively. Serve immediately OR torch it with a kitchen torch for a delicious toasted marshmallow topping. (Do not place in the oven under the broiler– it will melt.) Step 4 The brownies, once topped with this marshmallow meringue, can be left at room temperature for up to 6-8 hours. Cover and store leftovers for up to 2 days in the refrigerator.
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