Step 1

Preheat oven to 180°C. Brush a 7cm-deep, 10.5 x 20.5cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.

Step 2

Place the milk chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and mixture is smooth.

Step 3

Combine the sugar, flour and cocoa powder in a bowl. Add the chocolate mixture and eggs and stir until just combined. Pour into the prepared pan. Bake in oven for 1 hour or until crumbs cling to a skewer inserted into the centre.

Step 4

Meanwhile, to make the topping, combine the marshmallows, peanuts and coconut in a bowl. Place the dark chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and is smooth.

Step 5

Add the dark chocolate to the marshmallow mixture and stir until well combined. Press firmly over the brownie. Place in the fridge for 1 hour or until firm. Cut into slices to serve.