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.
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) gluten free flour
- 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)
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).