James Tanner brings our sweet treat week to a tasty finish with his yummy chocolate brownies, containing coffee, whiskey, marshmallows and nuts!
280g of good quality dark chocolate cut into pieces
165g unsalted butter chopped into pieces
180g self-raising flour
Half a tsp of coffee granules
1 shot of bourbon whisky
3 medium eggs eggs
165g caster sugar
30g small marshmallows
50g macadamia nuts
Chocolate sauce (see how to make at bottom of the recipe) and ice cream to serve (optional)
Melt the chocolate and butter together over a pan of simmering water in a heatproof bowl. Stir ingredients well. Gently heat bourbon and dissolve in the coffee. Stir this into the chocolate and butter mix.
Beat the eggs and sugar using an electric hand whisk over a pan of simmering water until doubled in volume - this is called a sabayon and you will know it is ready when it is light and pale and the mix should hold up.
Remove from the heat and fold in the chocolate mixture very gently. Now sift the flour over the mixture a little at a time, folding it in as you go. Finally, fold in the nuts and half the marshmallows.
Line a 2-inch deep, 12 inch baking tray with greaseproof paper and spoon in the mixture. Level off and sprinkle over remaining marshmallows and bake for 25-30 minutes at 180oC. Leave to cool slightly and then cut into squares. Serve just warm with your choice of ice cream (I love it with chocolate and a drizzle of chocolate sauce - see below).
For the chocolate sauce
40g dark chocolate, broken into pieces
150ml double cream
Simply heat the cream in a sauce pan and add the chocolate pieces lower heat and stir to combine.