Sky High Marshmallow Brownies (Gluten Free, Dairy Free Option)
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. And there’s also a video; so you can feast your eyes on pure melted chocolate sinfulness.
7oz(200 g) 70% dark chocolate (dairy free chocolate for dairy free version)
4/5stick(90 g) unsalted butter (or 1/4 cup / 60 g coconut oil for dairy free version)
1/2cup(100 g) caster sugar
3/8cup(30 g) cocoa powder
3medium eggsroom temperature
1/2tbspinstant coffee in 1/2 cup boiling hot water
1cup(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)
For marshmallow meringue frosting:
4medium egg whites
3/4cup(150 g) caster sugar
1/4tspcream of tartar
You will also need:
8 x 8inchsquare baking pan at least 2 1/2 inch deep
melted dark chocolate for drizzling(optional)
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!
The marshmallow brownies keep well in a closed container in a cool dry space for 3 -4 days (hah, good luck with that).
Recipe by The Loopy Whisk (www.theloopywhisk.com).