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 dont 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
- Step 1 Put the oven on to 170ºC (160ºC fan).
- Step 2 Melt the butter and chocolate and set aside – you can do this either in a water bath or in the microwave.
- Step 3 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.
- Step 4 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.
- Step 5 Line the baking tray with baking paper and pour the mixture in. Add the rest of the Polly on top.
- Step 6 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.
- Step 7 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.