SKY HIGH MARSHMALLOW BROWNIES
You will love these marshmallow brownies. There’s no doubt about it. How could you not love a gluten free dessert that mixes two of the simplest things ever – a fudgy, dense, chocolatey brownie and therefore the fluffiest marshmallow meringue frosting you'll possibly imagine. And there’s also a video; so you'll feast your eyes on pure melted chocolate sinfulness.
That’s a really strange line , but bear with me. I don’t trust marshmallows because they're too squidgy, sweet and spongy to try to to anything good on behalf of me . i do know they're an occasional treat, but I always feel their white fluffiness hides an ingredients list i actually don’t want to understand about.
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| SKY HIGH MARSHMALLOW BROWNIES |
These brownies are the dessert you create once you desperately want to impress someone, but are lacking the time, energy or the keenness (hey, it happens!) for a sophisticated bazillon-step baking procedure. Of course, they're also the right dessert to form only for yourself… and a lover , perhaps, if you’re feeling generous.
Now, I still don’t trust marshmallows, a minimum of not the store-bought ones. But I definitely trust these marshmallow brownies… to stay me happy, floating on a fluffy, sugary cloud. Coated in chocolate.
INGREDIENTS:
For gluten free brownies:
- 7 oz (200 g) 70% dark chocolate (dairy free chocolate for dairy free version)
- 4/5 stick (90 g) unsalted butter (or 1/4 cup / 60 g coconut oil for dairy free version)
- 1/2 cup (100 g) caster sugar
- 3/8 cup (30 g) cocoa powder
- 3 medium eggs room temperature
- 1 tsp vanilla extract
- pinch of salt
- 1/2 tbsp instant coffee in 1/2 cup boiling hot water
- 1 cup (125 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
- 1/4 tsp xanthan gum
For marshmallow meringue frosting:
- 4 medium egg whites
- 3/4 cup (150 g) caster sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
You will also need:
- 8 x 8 inch square baking pan at least 2 1/2 inch deep
- baking thermometer
- melted dark chocolate for drizzling (optional)
INSTRUCTIONS:
For gluten free brownies:
- Pre-heat the oven to 350 ºF (175 ºC) and line an 8 x 8 inch baking pan with greaseproof/baking paper.
- In a bowl above simmering water, melt together the dark chocolate and butter.
- Once melted, allow to cool until warm.
- Add caster sugar, cocoa powder, eggs, vanilla extract and salt to the melted chocolate-butter mixture and mix until everything is evenly incorporated.
- Add the hot coffee and mix well.
- Sift together the gluten free flour and xanthan gum, and add them to the brownie batter.
- Mix until everything is evenly incorporated and no flour clumps remain.
- Transfer to the line baking tray and smooth out the top.
- Bake in the pre-heated oven at 350 ºF (175 ºC) for about 20 minutes or until an inserted toothpick still comes out slightly dirty.
For marshmallow meringue:
- Mix all the marshmallow meringue ingredients in a heat-proof bowl, and set the bowl above a pot of simmering water.
- Heat the meringue mixture with constant stirring until it reaches 140 ºF (60 ºC) and the sugar has melted.
- Transfer the heated meringue mixture into a stand mixer (or use a hand mixer) and whisk the mixture for 5 - 7 minutes, until it reaches room temperature and forms glossy peaks. Do not over-whisk as you can lose some of the fluffiness.
- Pile the marshmallow meringue on top of the brownies (still in the baking pan) and using a spoon or spatula, create peaks on top.
- Place the marshmallow-covered brownies under the grill for no more than 5 - 10 seconds until they are nicely toasted. Really keep an eye on them, as they catch quickly! (You can also use a kitchen blowtorch).
- Allow the marshmallow brownies to cool slightly, cut into pieces, drizzle with melted chocolate (optional), and enjoy!
Storage:
- The marshmallow brownies keep well in a closed container in a cool dry space for 3 -4 days (hah, good luck with that).
