Marshmallow Brownie
The most decadent brownie I have had. It's topped with a thick marshmallowy layer and then drizzled with more chocolate.
- Prep time
- 25 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 egg whites (room temperature)
- 1/2 cup water (120ml)
- 2 2/3 cups sugar (550g, divided)
- 1/4 cup light corn syrup (60mL)
- 2 tsp vanilla extract (10mL)
- 2 cups granulated sugar (400g)
- 2 eggs
- 4 tablespoons cocoa powder (30g)
- 1 cup flour (120g)
- 1 teaspoon baking powder (4g)
- 2 teaspoon salt (12g)
- 2 cup dark chocolate chips (350g)
- 1 cup melted butter (225g)
- 2/3 cup semisweet chocolate (115g)
- 4 tbsp heavy cream (60mL)
- 1/4 tsp cream of tartar (optional)
Instructions
- 1
For the Brownie:
- 2
Preheat the oven to 350 degrees F and prep a 9x13-inch baking pan with parchment paper.
- 3
In a bowl, combine eggs and sugar. Mix together.
- 4
Sift cocoa powder, flour, baking powder and salt into a separate bowl. Mix again.
- 5
Combine with egg and sugar mixture.
- 6
Toss in chocolate chips and melted butter.
- 7
Add batter to pan and smooth.
- 8
Bake for about 30 minutes.
- 9
For the Marshmallow:
- 10
Beat the egg whites and 2/3 cup of sugar until soft peaks form. Add cream of tartar if using.
- 11
In a medium saucepan add the remaining sugar, 2/3 cup water and corn syrup, then place on low heat.
- 12
Stir until the sugar melts and becomes clear.
- 13
Maintain at medium high heat until temperature reads 235-240F.
- 14
Drizzle the sugar into the mixer immediately.
- 15
Add vanilla and run mixer until marshmallow is cool/tepid.
- 16
For the Assembly:
- 17
Melt 1/3 cup semi sweet chocolate and about 2 tablespoons of cream together. Set aside.
- 18
Once the brownie has cooled, pile the marshmallow fluff on and smooth it out using a spatula.
- 19
Pipe the chocolate ganache all over the top and use a toothpick or skewer to create a more marbleized pattern of swirls.