I need to stop making promises on here. The last post was all “I’m baaaaack”, and then I went offline for another couple of weeks. Ooops.
My defence is simple: my new home is the definition of sociable. So much so that I don’t ever seem to have a second to sit down to write. Well, I probably do have a couple of seconds but whenever I have had the chance to stop for a minute, I have always found myself migrating down to the kitchen in search of company; in a house of seven, there is always someone around to play with. It’s a blessing and a curse, but I promise to get better at this.
Although I have been pretty quiet on here, I have of course been baking on the regular. Fattening up my new housemates - much to their joy, but also despair. A recent experiment brought together two of my favourite entities: brownies and booze. My take on “gin brownies” has the amazing fruity kick from gin infused raspberries but also the ultimate gooey factor from the addition of marshmallows. These are definitely brownies for those unafraid of indulgence. And alcohol.
Side note, when I actually made these brownies, it was a Friday I had taken off work, and I kept accidentally picking at the gin soaked raspberries. Which may have led to a flushed face and a funny five minutes… at 11am.
You will need:
1 x baking tray, lined with greaseproof paper
4 tbsp gin
200g dark chocolate
325g caster sugar
200g plain flour
250g raspberry jam
100g mini marshmallows
1. Preheat your fan oven to 180°C.
2. First thing you need to do is get those raspberries soaking. Put them in a bowl and pour over the gin. Leave for about an hour(ish).
3. Whilst the gin infuses, you can crack on with the easiest (and arguably best) brownie recipe in the world. Bring a pan of water to the boil and rest a large heatproof bowl on top. Put your chocolate and butter in the bowl and leave to melt.
4. Once melted, stir in the sugar.
5. Then stir in the flour.
6. Then the raspberry jam.
7. Then the eggs.
8. Then the marshmallows.
9. Then the gin soaked raspberries. And all of the now raspberry infused gin.
10. DONE. Transfer your mix to your prepared baking tray, then put it in your preheated oven for 35-40 minutes, or until the top of the brownie starts to crisp and flake.
11. Once cooked, leave to cool completely in the tray. This is when the brownie does its magic, when it solidifies but stays wonderfully gooey, so don’t rush it. Let the brownies have their moment.
12. When completely cool, carefully remove from the baking tray, dust with a sprinkling of icing sugar, then cut as desired.
Serve and get ready to transcend to a very, very happy place.
The Unqualified Baker