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.

Sky High Marshmallow Brownies (Gluten Free, Dairy Free Option)



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).

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