Marshmallow Brownies
Ingredients
For gluten free brownies:
0.25 cup / 60 g coconut oil
200 g 70% dark chocolate
110 g caster sugar
3 medium eggs room temperature
0.25 tsp xanthan gum
0.5 tbsp instant coffee in 0.5 cup boiling hot waterpinch of salt
For marshmallow meringue frosting:
150 g caster sugar
5 egg whites
0.25 tsp cream of tartar
For gluten free brownies:
In (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 for about 30 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 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 7 - 10 seconds until they
are nicely toasted. Really keep an eye on them, as they catch quickly!
Allow the marshmallow brownies to cool slightly, cut into pieces, drizzle with melted chocolate
(optional), and enjoy!
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