Well, this is it – the best brownies I’ve made, EVER! Every mouthful contains an irresistible combination of chocolate brownie, chocolate chunks, peanut butter, rice krispies (!) and marshmallow. They are incredibly gooey and moreish with a crackly top, and I know you’ll love them!
There is SO much chocolate in these brownies. Almost an obscene amount. But in my defence, these aren’t everyday brownies. These are push the boat out occasion brownies. OUTRAGEOUS, if you will! And when you’re already in a situation where you’re melting butter and chocolate together and adding sugar… what’s obscene anyway?
This is no-holds barred, non-budget baking! (If you want a more economical brownie recipe, this one is awesome!). Let’s see, we’ve got 300g of chocolate chips and chunks of various sizes and hues, plus 300g of melted plain chocolate that makes these brownies so densely chocolatey and decadent.
Along with all those chocolate, I’ve also packed these brownies full of peanut butter chips, mini marshmallows, and rice krispies. I KNOW! These are some crazy brownies!
The peanut butter chips were brought back from my honeymoon in the US last year, so it’s unlikely you’ll have any. Don’t worry, just drop teaspoonfuls of peanut butter into the batter and swirl it through, or use a couple of handfuls of salted peanuts. If you’re not into peanuts, just leave it out or replace with another nut. Pecans would be so yummy!
In the oven, the mini marshmallows melt together with the chocolate chunks and other ingredients to make these brownies so unbelievably gooey it’s hard to see how they even hold together. Yet they do – once they’ve been chilled overnight in the fridge. If you’re finding it difficult to resist that just-baked brownie smell, scoop some into a bowl to eat with ice cream, but chill the rest.
This recipe makes 12 good sized brownies, or you can also double it if you need to feed a bigger crowd.
- 250g unsalted butter
- 300g plain chocolate
- 300g milk, white and dark chocolate chunks or chips (I used 100 of each)
- 80g unsweetened cocoa powder
- 3 large eggs
- 3 tbsp instant coffee granules
- 2 tbsp pure vanilla essence
- 150g caster sugar
- 50g dark brown sugar
- 100g plain flour
- 1.5tsp baking powder
- 0.5tsp salt
- 200g peanut butter chips, or replace with 10 tsp of peanut butter
- 100g salted peanuts OR substitute with another nut
- 200g mini-marshmallows
- 100g rice krispies
- Preheat the oven to 180C/Gas mark 4/350F, and grease a 11 x 9 inch (or similar) brownie pan with butter.
- Melt the 300g butter and 300g plain chocolate in a large saucepan on a low heat until completely smooth.
- Remove from the heat and set aside.
- In a large bowl, whisk the eggs together with the sugars, coffee granules, vanilla and salt. Mix in the chocolate butter mixture.
- Next, assemble all of your chocolate chips or chunks together in a large bowl with your marshmallows, rice krispies, etc, and measure in your flour and baking powder. Stir until everything is coated in flour, then tip the flour mixture into the chocolate mixture, and stir gently together until everything is incorporated.
- Bake for 20 - 25 minutes on the middle tray of a hot oven, then remove and allow to cool to room temperature. Cover with foil and pop them into the fridge overnight before carefully slicing into squares.
This recipe is adapted from Ina Garten’s Outrageous brownies! My version is even more packed full of yummy stuff – the original brownies have walnuts and chocolate chips. That’s the beauty of this recipe – pack whatever mix-ins you love into these brownies!