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Looking for a recipe to sparkle this November 5th? These Bonfire Night brownies are brimming with delicious cocoa, pecans, choc chips and mini marshmallows.

From the book


A dark, soft brownie with hidden depths, topped with melted marshmallows and fudge frosting – very gooey and very good for sharing.

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For the brownie mixture:
125g unsalted butter, at room temperature
175g light brown muscovado sugar
3 large eggs, at room temperature, lightly beaten
100g plain flour
30g cocoa powder
1 tsp vanilla extract (optional)
100g pecan pieces or choc chips (optional)
To finish:
100g mini marshmallows
100g unsalted butter
40g cocoa powder
3 tbsp milk
300g icing sugar


Kit you will need: Large bowl for mixing; wooden spoon or hand-held electric mixer; plastic or rubber scraper; small bowl; fork; large metal spoon; tray-bake tin, cake tin or roasting tin about 25.5 x 20.5 x 5cm, greased with butter and the base lined with baking paper; saucepan; table knife.

Preheat the oven to 200°C/400°F/gas 6. Put the soft butter and sugar into the mixing bowl and beat together with the wooden spoon or electric mixer until creamy, smooth and fluffy. Stop and scrape down the sides of the bowl once or twice.

Add the eggs to the creamed mixture a little at a time, beating well after each addition and scraping down the sides of the bowl from time to time.

Add the flour, cocoa and vanilla extract, if using. Gently fold in using the large metal spoon. Stir in the nuts or choc chips, if using. When everything is thoroughly combined, scrape the mixture into the prepared tin and spread it evenly with the scraper.

Carefully place in the oven and bake for 15 minutes. Wearing oven gloves, remove the tin from the oven and set on a heatproof surface. The brownie mixture will be soft on top and very hot. Scatter over the marshmallows, then return to the oven and bake for a further 5 minutes until the marshmallows are starting to melt. Remove from the oven and set on a heatproof surface again.

Melt the butter for the icing in the saucepan over low heat. Remove from the heat. Add the cocoa, milk and icing sugar and stir thoroughly to make a thick and smooth fudgy icing.

Pour the warm icing over the warm brownie mixture and quickly spread over the top. Leave to cool, then cut into squares and remove from the tin. Store in an airtight container and eat within 4 days.


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