Marshmallow Brownies #chocolate #desserts

Marshmallow Brownies #chocolate #desserts

You will love these marshmallow brownies. There's no doubt. How would you be able to not cherish a gluten free pastry that joins two of the best things ever – a fudgy, thick, chocolatey brownie and the fluffiest marshmallow meringue icing you could envision. Furthermore, there's likewise a video; so you can eat your eyes on unadulterated dissolved chocolate corruption.

There's nothing confounded about these marshmallow brownies. Fudgy, wanton, strongly chocolatey brownie. A thick layer of sweet, pillowy marshmallow meringue icing, toasted under the flame broil for a couple of moments. It couldn't be any more obvious, not much or unthinkable there.

These brownies are the sweet you make when you frantically need to awe somebody, however are inadequate with regards to the time, vitality or the eagerness (hello, it occurs!) for a confounded bazillon-step heating strategy. Obviously, they are likewise the ideal treat to make only for yourself… and a companion, maybe, in case you're feeling liberal.

Also try our recipe Old-Fashioned Chocolate Cobbler

Marshmallow Brownies #chocolate #desserts

You will love these marshmallow brownies. a fudgy, dense, chocolatey gluten free brownie and the fluffiest marshmallow meringue frosting you could possibly imagine. Gluten free brownies.

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)

For gluten free brownies:

  1. Pre-heat the oven to 350 ºF (175 ºC) and line an 8 x 8 inch baking pan with greaseproof/baking paper.
  2. In a bowl above simmering water, melt together the dark chocolate and butter.
  3. Once melted, allow to cool until warm.
  4. Add caster sugar, cocoa powder, eggs, vanilla extract and salt to the melted chocolate-butter mixture and mix until everything is evenly incorporated.
  5. Add the hot coffee and mix well.
  6. Sift together the gluten free flour and xanthan gum, and add them to the brownie batter.
  7. Mix until everything is evenly incorporated and no flour clumps remain.
  8. Transfer to the line baking tray and smooth out the top.
  9. 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.

  1. Mix all the marshmallow meringue ingredients in a heat-proof bowl, and set the bowl above a pot of simmering water.
  2. Heat the meringue mixture with constant stirring until it reaches 140 ºF (60 ºC) and the sugar has melted.
  3. 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.
  4. Pile the marshmallow meringue on top of the brownies (still in the baking pan) and using a spoon or spatula, create peaks on top.
  5. 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).
  6. Allow the marshmallow brownies to cool slightly, cut into pieces, drizzle with melted chocolate (optional), and enjoy!

The marshmallow brownies keep well in a closed container in a cool dry space for 3 -4 days (hah, good luck with that).

Read more our recipe : Healthy Indian Mango Lassi

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