Corner-Shop Brownies

Let's Cook

1. Step 1.

   Preheat the oven to 200°C/400°F/gas mark 6. Grease a square 20 cm/8in cake pan or brownie tin with butter and line with baking parchment.

2. Step 2.

   Put the 150g milk chocolate (broken into squares) and 150g unsalted butter (cubed) in a heatproof bowl. Melt together either over a pan of simmering water or in short bursts in the microwave, stirring occasionally, until smooth. Set aside to cool slightly.

3. Step 3.

   In a separate bowl, crack 2 eggs and add 70g caster sugar and 70g soft brown sugar. Using an electric whisk, beat until thickened and doubled in volume, about 3–5 minutes.

4. Step 4.

   Pour the melted chocolate-butter mixture into the egg-sugar mixture and gently fold together with a spatula until just combined.

5. Step 5.

   Sift 1 tbsp cocoa powder, 100g plain flour, and a pinch of salt into the bowl. Gently fold into the wet ingredients until no streaks of flour remain. Then fold through half of the Rolos, Maltesers, and mini marshmallows (about 20g Rolos, 25g Maltesers, 12g marshmallows).

6. Step 6.

   Pour the batter into the prepared tin and level the surface with a spatula. Scatter the remaining Rolos, Maltesers, and marshmallows evenly over the top.

7. Step 7.

   Bake for 15–20 minutes, until the edges are crisp but the center still has a slight wobble. Remove from the oven and let cool in the tin for 10 minutes.

8. Step 8.

   Use the baking parchment to carefully lift the brownies out of the tin. Slice into squares and serve.