I love brownies and I love sweets. Swedish Polly are a particular weakness of mine – milk chocolate covered marshmallows (made from vanilla, arrack and toffee). They’re chewy and extremely moreish – so I paired the two! This recipe is super-easy to make, and if you don’t have Polly, try Dumle, chocolate chunks, other kinds of marshmallows, Ahlgrens Bilar – anything you fancy, really.
You’ll need a 20x20cm tin – if you use something else, your baking times will have to vary.
- 150g Polly
- 200g dark chocolate – 70% works well
- 250g butter
- 275g caster sugar
- 3 eggs
- 75g plain flour
- 50g good quality cocoa (I use Fazer Cacao, it’s brilliant)
- pinch of salt
- 1 tsp vanilla sugar or extract
What to do:
- Put the oven on to 170ºC (160ºC fan).
- Melt the butter and chocolate and set aside – you can do this either in a water bath or in the microwave.
- Mix the eggs and sugar (no need to over-whisk it much as you don’t want the brownie to rise). Ensure the chocolate has cooled down a bit and then merge into the egg mix.
- Sift the flour, cocoa, vanilla and salt into the bowl and fold with a spatula until smooth – take care again not to over-whisk. Fold in half of the Polly.
- Line the baking tray with baking paper and pour the mixture in. Add the rest of the Polly on top.
- Bake for 25-30 minutes or until a skewer comes out clean at the side – the middle can still be gooey but it should not wobble when you shake the tin. Remove from oven, leave to cool. Cut into squares then serve.
- The baking time will always vary depending on the tin you use, the thickness of your cake and the oven. Brownies are quite forgiving if you cook them on a lower heat for a longer time – just keep checking the edges and make sure you don’t over-bake it. Its nicer with a slightly under-baked brownie rather than over-baked, so take it out a bit before rather than give it that extra few minutes.