Bourbon Brownies With Marshmallow & Raspberries Inspired By Frances Quinn
Frances won the Great British Bake Off so it goes without saying that she knows a thing or two about baking. You just have to look at her Instagram to see how incredibly creative Frances is, some of the things she comes up with just boggle belief.
I loved it when she talked about where she got her inspiration from and how she sees things around her in a different way. I suppose she is just fizzing with creativity and food is the medium she has chosen as a creative outlet. I loved the sound of her bourbon brick brownies. Brownies baked on top of bourbon biscuits and then sliced into very satisfying bricks. A brick of brownie sounds right up my street.
I’ve always loved using Oreos in my brownies, so was very open to the idea of experimenting with a bourbon biscuit. The crunch of biscuit in the soft fudgy brownie just works so well. To mix things up a bit, and to make my bourbon brownies different from Frances’ I ended up using marshmallows and raspberries. Both of which I’ve used before in my brownies but I really loved this particular combination. I posted a sneak peak of them on my Instagram, (@madebymargie) and they caused an uproar. It turns out people really love chocolate…who knew?
If you haven’t baked brownies before, and still always reach for a box of brownie mix, let me stop you right there. Brownies are impossibly easy to make. Honestly. They require no special equipment, not even elbow grease!
The key really is in the cooking. When you take them out of the oven they will look they aren’t quite done and you will worry but they continue to cook as they cool. And to be honest, I’ve never had any complaints about a super squidgy brownie. If they look done when you take them out of the oven, you may have a dry brownie on your hands…you have been warned. If they are too soft for your liking, simply pop them in the fridge overnight, which I like to do anyway as it makes them super decadent and fudge like.
- Yield: Serves 12 1x
175g butter (3/4 cup) butter
113g (1 oz.) chocolate , roughly chopped
400g (2 cups) caster sugar
125g (1 cup) plain flour
1 tsp salt
95g (1 cup) cocoa powder
1 tsp vanilla extract
5 tsps marshmallow fluff (find it in the jam section of the supermarket)
8 bourbon biscuits, roughly chopped
Preheat the oven to 180C (350f). Line a 9 x 13 inch brownie tray with non-stick baking parchment.
Melt butter and chocolate in a bowl either in the microwave or over a pan of simmering water.
Then add the sugar, eggs and vanilla. Stir well.
Add the cocoa powder, flour and salt. Fold gently – do not over mix once you’ve added the flour. This is important!
Pour into the prepared tin. Scatter over the bourbon biscuits, gently pressing them down as you go, and do the same with the raspberries. Add dollops of the marshmallow fluff and and then bake in the oven for 30 -36 minutes. Ovens vary so much that it’s hard to be more specific on the timings. The outside edges should look cake like and the set but the middle should have a little movement. A tooth pick should not come out clean by any means but it shouldn’t come out with completely raw mix on it.
If in doubt remove from the oven, allow to cool, and leave in the fridge over night for perfect fudgy brownies.