Chocolate brownies

James Tanner brings our sweet treat week to a tasty finish with his yummy chocolate brownies, containing coffee, whiskey, marshmallows and nuts!

Ingredients

280g of good quality dark chocolate cut into pieces165g unsalted butter chopped into pieces180g self-raising flourHalf a tsp of coffee granules1 shot of bourbon whisky3 medium eggs eggs165g caster sugar30g small marshmallows50g macadamia nuts50g hazelnutsChocolate sauce (see how to make at bottom of the recipe) and ice cream to serve (optional)

Method

• Melt the chocolate and butter together over a pan of simmering water in a heatproof bowl. Stir ingredients well. Gently heat bourbon and dissolve in the coffee. Stir this into the chocolate and butter mix.

• Beat the eggs and sugar using an electric hand whisk over a pan of simmering water until doubled in volume - this is called a sabayon and you will know it is ready when it is light and pale and the mix should hold up.

• Remove from the heat and fold in the chocolate mixture very gently. Now sift the flour over the mixture a little at a time, folding it in as you go. Finally, fold in the nuts and half the marshmallows.

• Line a 2-inch deep, 12 inch baking tray with greaseproof paper and spoon in the mixture. Level off and sprinkle over remaining marshmallows and bake for 25-30 minutes at 180oC. Leave to cool slightly and then cut into squares. Serve just warm with your choice of ice cream (I love it with chocolate and a drizzle of chocolate sauce - see below).

For the chocolate sauce

40g dark chocolate, broken into pieces150ml double cream

Simply heat the cream in a sauce pan and add the chocolate pieces lower heat and stir to combine.

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