This is the first recipe in my Guest Chef series of recipes. This fantastically decadent recipe comes from Mark, a chef in the United Kingdom, who also happens to have Celiac disease. Now I am not a baker so when Mark offered up some dessert recipes I jumped at the opportunity to feature them. I converted the measurements into U.S. customary units (rounded) but am also including the original metric measurements for my international guests.
I made these brownies last night and they are quite possibly the best I have ever had and well worth the effort of making them from scratch.
If I can do it, so can you.
Here is what you will need:
Let’s get prepping:
No real prep for this one so let’s get cooking, well baking.
Let’s get cooking:
Melt the chocolate and butter in a double boiler and once melted whisk in the sugar, vanilla, and salt. Beat eggs into the mixture 2 at a time. Fold in the flour. Pour mixture into a greased brownie pan and bake at 160 degrees Celsius/325 degrees Fahrenheit for 12 minutes. I omitted the almonds and marshmallows but the almonds should be mixed in and marshmallows place on top. I found that baking time will vary depending on the size of the pan you use. I used one very large pan so needed to double the cooking time. I also upped the temperature to 350 degrees. The recipe make a lot of batter so using a few smaller pans is probably the way to go. I think these would be perfect in small ramekins of molds for individual treats to impress your guests.