Name: Custard Brownie Monsters
Prep time: 20 min
Cook time: 40 min
Yield: Serves 12
Ingredients: 150g unsalted butter; 100g dark chocolate; 3 eggs, room temperature; 150g (3/4 cup) caster sugar; 1 tsp vanilla extract; 30g (4 tbs) cocoa powder; 1/2 tsp McKenzie's Fine Sea Salt; 115g (3/4 cup) McKenzie's Chick Pea Flour; 1 tsp instant coffee powder; 120g (1/2 cup) chocolate chips; 2 whole eggs; 3 tbs McKenzie's Corn Flour; 4 tbs sugar; 1 tsp vanilla essence; 3 cups milk; 12 white marshmallows, cut in half; 24 choc chips (for the eyes)

Step 1

Preheat oven to 170°C. Grease a 20x20cm square pan with butter and line with baking paper. Combine butter and dark chocolate in a microwave safe bowl. Microwave for 45 – 60 seconds. Whisk together until smooth and set aside to cool. In another bowl, beat together eggs and sugar for 2-3 minutes until creamy. Add the chocolate mixture and vanilla extract and whisk again.

Step 2

In another bowl, sift together cocoa powder, salt, chick pea flour and coffee powder, then fold into the wet mixture. Add chocolate chips and stir gently. Pour the brownie mixture into the greased and lined tin and bake for 35-40 minutes. Allow to cool completely before cutting brownie mixture into small chunks. Set aside while making the custard.

Step 3

For the custard, in a saucepan, whisk together eggs, corn flour, sugar, vanilla essence and milk until smooth. Continue whisking on the stovetop until custard becomes thick and creamy.

Step 4

Remove from heat and allow to cool slightly before assembling the monster pots. To assemble, in medium size glasses, place 3 tablespoons of custard, then add a layer of brownie. Add another 3 tablespoons of custard for the top layer. Decorate pots with marshmallows and choc chips to make the monster eyes.

Custard Brownie Monsters