Delicious Marshmallow Brownies

You will love these marshmallow brownies. There’s no question about it. How could you not love a gluten-free dessert that combines two of the best things ever – a fudgy, dense, chocolatey brownie and the fluffiest marshmallow meringue frosting you could possibly imagine.

Marshmallow Brownies Recipe

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).

Source: theloopywhisk.com