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
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.