Makes ± 24 pieces
We should really call these Pot Hole Brownies in the South African style because the marshmallows collapse on baking, leaving holes but imparting a lovey chewy texture to the brownies. Check Ina’s Tip using mini Marie biscuits instead of the traditional American marshmallows. Do watch our 1 minute video!
Products in this recipe

Chocolate Brownies

You will need

2 extra large eggs, at room temperature
½ cup (125 ml) canola oil
¼ cup (60 ml) melted butter
¾ cup (180 ml) fresh full cream milk
1 x 500 g Ina Paarman’s Chocolate Brownie Mix
½ cup (70 g) roasted and salted jumbo peanuts
1 ½ cups (45 g) caramel popcorn (store bought)
1 cup (45 g) mini marshmallows

Ina’s Tip

Replace the marshmallows with a 40 g pack of mini Marie or Tennis biscuits.


Adjust oven rack to middle position. Preheat oven to 180°C. Line a 36 cm x 25 cm swissroll pan with baking paper.

Ignore pack instructions. Beat eggs, oil and melted butter for 1 minute on high speed until well blended.

Add milk and beat until well blended on medium speed.

Add Brownie Mix and fold in carefully with a spatula. Blend until just combined, do not beat, folding in by hand gives the best result.

Add chocolate chips, peanuts, popcorn and marshmallows. Fold in gently until well blended.

Scrape mixture into prepared pan.

Bake for 20 minutes. Brownies are done when a thin bladed knife inserted into the centre comes out clean.

Allow to cool in the pan for 10 minutes.

Cut into squares ± 6 cm x 6 cm. Store in an airtight container.

Best eaten on the day. However if you prefer a chewier texture it will be fine for a few days.