Brownies. Squares of chocolately squidgy heaven. I haven't made them in ages seeing as I was a tad preoccupied with the day job and only got my baking mojo back last week. There's a birthday in work tomorrow and I decided that the birthday girl was going to get a giant brownie. But why stop at a brownie, why not make a cake out of it, and throw everything into it as well...
I started off with some really nice 74% dark chocolate in my standard brownie recipe, added a grownup touch by channelling my inner Ina Garten and adding a shot of really strong espresso. And a bag of chocolate chips. And half a bag of marshmallows. Oh, and I liberally adorned the top of it with salted caramel. Chocolate, sugar, more chocolate and salted caramel... Happy Birthday Adrienne!
Kitchen Sink Brownie Cake
300g Dark Chocolate, in small pieces
1 shot Espresso
5 large Eggs
450g Caster Sugar
1 tbsp Vanilla Extract
200g Plain Flour
100g Milk Chocolate Chips
75g Mini Marshmallows
3 tbsp Salted Caramel
Preheat your oven to 180c/Gas Mark 4. Line the base and sides of a 10-inch springform tin with baking parchment.
Melt the chocolate & butter together - either using a bain marie or in a microwave (I find about 5 minutes on 30% power melts it perfectly). Stir well, add the espresso & allow to cool.
Beat the eggs, sugar & vanilla together until thick & the mixture coats the back of a spoon. Now beat in the cooled chocolate, butter & espresso mixture. Finally, fold in the flour, salt, chocolate chips & marshmallows and pour the brownie mixture into a lined tin.
Drizzle the salted caramel over the top and bake for an hour until a skewer comes out almost clean. Cool in the tin for 15 minutes before transferring to a cooling rack.
Cut into slices and eat. Quickly, before somebody steals your slice!