Dark Chocolate Brownies with a Marshmallow Topping

Preheat the oven to 170ºC (340ºF). Grease or line a square or rectangular baking tin (mine was 10 x 7 inches) with grease-proof paper.

Slowly heat chocolate and butter in a pan until just melted. Add strong coffee and leave to cool for 5–10 minutes.

In a large bowl, whisk sugar and eggs, then add the cooled chocolate-butter mixture. Sift vanilla sugar, flour and cocoa and stir into wet ingredients until well combined.

Pour into the tin and bake for around 27 minutes. Take brownies out of the oven and sprinkle with marshmallows and return to the oven to bake for another 3 minutes. Remove and allow to cool.

Drizzle with melted chocolate and allow the chocolate to set. I left mine in the fridge overnight. If you do this, just take it out of the fridge 1 hour before serving and cut into squares while it is still quite cold. Drizzle a little extra chocolate over for decoration (completely optional and certainly not necessary). Enjoy!