Corner-Shop Brownies

As young girls, whenever my daughters had pocket money they would nip to the corner shop and buy whatever was chocolatey, knobbly and oozy. They would then melt the loot together and take great pride in reforming the primordial ooze into sweet and squidgy brownies, a ritual that got refined and perfected over the years to culminate in this recipe.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat the oven to 200C/400F/gas mark 6 and grease a square 20 cm/8in cake pan or brownie tin with butter and line with baking parchment.

Step 2

Put the chocolate and butter in a heatproof bowl and either set over a pan of simmering water or heat in short bursts in the microwave, until melted.

Step 3

Crack the eggs into a separate bowl and add both types of sugar, then, using an electric whisk, beat together until thickened and doubled in volume.

Step 4

Pour the butter-and-chocolate mixture into the bowl with the eggs and sugar and gently fold in to combine.

Step 5

Sift the cocoa powder, flour and a pinch of salt into the bowl and gently fold into the wet ingredients, then fold through half of the Rolos, Maltesers and marshmallows.

Step 6

Pour the mixture into the prepared tin and level out the surface with a spatula, then scatter over the remaining Rolos, Maltesers and marshmallows. Transfer the tin to the oven and bake the brownies for 15-20 minutes, until crisp at the dges but still with a slight wobble in the centre. Remove the tin from the oven and set aside to cool for 10 minutes, then use the baking parchment to carefully lift out the brownies, slice into squares and serve.