A warm welcome to you, #CookBlogShare cooks (and regular readers!) I'm really excited to be hosting you this week.
If you're new around here, you might like to know that this post is one of a series of 100 week-by-week bakes - Gill (who blogs at Tales of Pigling Bland) and I are working our way through "Home Sweet Home" by the hummingbird bakery (one bake per week). We realised that we each owned several baking books, but had never baked more than one or two recipes from them, and so it began.
Anyway, this week was s'more brownies - a celebration of all that is good and unhealthy about America, in one sweet treat.
A layer of brownie, topped with buttered digestive biscuits, all finished off with gently toasted marshmallows.
These are rather exciting monster brownies, made even more so by using a tin slightly smaller than that recommended. Not that this mattered, they disappeared rather sharpish and with much excitement when presented for elevenses at work.
115g unsalted butter
120g dark chocolate
190g soft light brown sugar
130g caster sugar
1+1/2 tsp vanilla extract
1/2 tsp salt
4 large eggs
140g plain flour, sifted
200g digestive biscuits, crushed
125g unsalted butter, melted
400g large white marshmallows
Pithy instructions: Crush biscuits, mix with melted butter, set aside. Melt butter and chocolate together, mix with all other brownie ingredients, pour into 20x30cm tin (make sure it is deep, or make it a little tin foil collar). Top brownie with crushed biscuit mix. Bake. Top with marshmallows (make sure collar is higher than marshmallows) - melt in oven for 2-3 minutes, then finish with a grill or blow torch.
Without further ado, here's the linky:
Next up: Chocolate Fudge
HTML code to insert Home Sweet Home badge (copy and paste):
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