1 tbsp melted butter, to grease
180 g dark chocolate, broken into pieces
Extra 125 g butter, chopped
½ cup firmly packed brown sugar
1 tsp vanilla extract
3 eggs, beaten
1 cup plain flour
¼ cup desiccated coconut
40 g Copha
Extra 250 g dark chocolate, broken into pieces
250 g packet pink and white marshmallows
2 tbsp cocoa powder, to dust
- Preheat oven to 180°C. Grease a 20cm square cake tin with melted butter and line with baking paper. Put chocolate and extra butter in a heatproof bowl over a saucepan of simmering water, taking care base of bowl does not touch water. Stir until mixture is melted and smooth. Remove from heat.
- Add sugar and vanilla. Stir until well combined. Stand for 10 minutes to cool slightly. Stir in eggs. Add flour and coconut. Stir until combined. Pour into prepared tin and spread evenly. Bake for 30 minutes or until just firm. Set aside to cool in tin.
- Meanwhile, put copha and extra chocolate in a heatproof bowl over a saucepan of simmering water, taking care base of bowl does not touch the water. Stir until melted and smooth. Cool for 10 minutes. Put marshmallows in a large bowl. Add melted chocolate mixture and stir until combined. Pour marshmallow mixture over brownie base. Stand for 40 minutes or until chocolate is just set. Remove from tin and dust with cocoa. Cut into 16 pieces. Serve or store in an airtight container in the refrigerator for up to 5 days.