Every now and again, I stare at the ingredients in the pantry and get a sudden idea.
Last weekend, I was day dreaming whilst staring at a packet of Burch and Purchese’s Orange Blossom and Fennel Marshmallow and thinking about lying on a beach somewhere.
As usual, The Boy ruined my reverie and demanded to know what I would be doing with the fresh punnet of blueberries I had bought. The next thing I knew, I was in the kitchen mixing up batter for chocolate brownies.
As I haven’t been baking for a while, my baking supplies had diminished somewhat. I hadn’t replenished any dairy items that would help in my baking. No milk. No cream. I had a tub of Greek yoghurt. So I improvised!
What resulted in the end was a beautiful pink hot mess, I would like to call, “When the Marshmallow and Blueberries Met at the Beach”, as an ode to my daydream.
Double Chocolate Blueberries, Marshmallow, Yoghurt Brownie Recipe
- 200 grams Dark Chocolate Chips or a dark chocolate block, roughly broken
- 175 grams of Plain Flour
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 55 grams of Cocoa Powder
- 1 cup roughly 65 grams of Marshmallow pieces*
- 75 grams of Coconut Blossom Sugar** or replace with raw sugar
- 250 ml Greek Yoghurt
- 1 Egg beaten
- 1 Tablespoon Cold Pressed Coconut Oil
- 1 punnet of Fresh Blueberries
- Preheat the oven to 180 degrees Celsius (350 F). Line a 9x9 inch baking tray (or a brownie tray) with baking paper and set aside.
- In a microwave safe bowl, heat the dark chocolate in 20 second intervals, in the microwave until it has fully melted (how you get tempered chocolate, the cheat's way). Ensure you stir it each time to prevent it from burning.
- Remove and set aside.
- In a large mixing bowl, sieve flour, salt, and baking powder together.
- Add in the cocoa powder and the sugar into the melted chocolate and mix thoroughly.
- Add the chocolate mixture into the flour mixture until fully incorporated.
- Add in the Greek yoghurt. Alternatively, you can skip adding the egg and use a 330ml Greek yoghurt portion instead (I ran out of yoghurt and had to adjust on the spot!).
- Stir through the coconut oil. The mixture should soften by this stage.
- Spoon the mixture into the pre-prepared baking tray, making sure that the end result is a flat even surface.
- Scatter the blueberries and the marshmallow pieces over the top of the mixture.
- Bake for 30-35 minutes.
- Once baked, remove from oven and allow to cool in tray for 10 minutes before removing to further cool on a rack.
- Once completely cooled, cut 16 even squares and spread the love. You can scatter more blueberries and marshmallow if you prefer.
I ate one straight after taking photos, and it was still warm and fudgey in the middle. I thought that it was tasty, but I wasn’t sure. I’m never happy with my baked results as I feel that I can do better. And with every experimental baking I do, I am often filled with self-doubt. So I packed up the remaining brownies into zip lock bags and handed them out to my
guinea pigs friends.
I heard nothing about the brownies the next day. I gave it two days before I caved and I asked my friends what they thought. It was unanimous.
They loved it! They also commented that it wasn’t as sweet as other brownies, and that the texture was quite different from other brownies.
Note – This post is in no way sponsored by any of the below listed ingredients. I just thought it would be easier to show you what I used, in case you decided to make something similar in your kitchen 🙂
*Burch & Purchese Marshmallow (they don’t seem to have these in store anymore, so it must be seasonal). You can use any marshmallow you have, I just happened to have these in my pantry
**Sugars of the World – Indonesian Coconut Blossom Sugar