Marshmallow Brownie

If you’ve ever had a marshmallow brownie I bet you’re hitting the Print Recipe button right now because they are GOOD! A rich chocolate brownie is topped with MOUNDS of marshmallowy fluff (you have to make your own, it’s easy and so tasty) then drizzled with more chocolate. I did a swirl but some people literally flood the top with ganache, there is no wrong way to go here. Anyhow You’re probably going to ant to double the batch as people will ask you to bring these to work/school/their house.

The topping is really just Italian meringue with one key addition. Light corn syrup makes this ultra-marshmallowy. I wish I knew the science behind this but I came across this after some experimentation.

CAN YOU PUT MARSHMALLOWS IN BROWNIE MIX?
YES! The soft gooey texture and sweetness of the marshmallow pairs wonderfully with the rich brownie. Add half a bag of mini marshmallows to the prepared batter or cover the brownie with them just before it’s finished backing.

INGREDIENTS:
For the Marshmallow:

• 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

For the Brownie:

• 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

For the Chocolate Swirls

• 2/3 cup semisweet chocolate 115g
• 4 tbsp heavy cream 60mL
• 1/4 tsp cream of tartar optional

INSTRUCTIONS:
For the Brownie:

• Preheat the oven to 350 degrees F and prep a 9x13-inch baking pan with parchment paper.
• In a bowl, combine eggs and sugar. Mix together.
• Sift cocoa powder, flour, baking powder and salt into a separate bowl. Mix again.
• Combine with egg and sugar mixture.
• Toss in chocolate chips and melted butter.
• Add batter to pan and smooth.
• Bake for about 30 minutes.

For the Marshmallow:

• Beat the egg whites and 2/3 cup of sugar until soft peaks form. Add cream of tartar if using.
• In a medium saucepan add the remaining sugar, 2/3 cup water and corn syrup, then place on low heat.
• Stir until the sugar melts and becomes clear.
• Maintain at medium high heat until temperature reads 235-240F.
• Drizzle the sugar into the mixer immediately.
• Add vanilla and run mixer until marshmallow is cool/tepid. 
• For the Assembly:
• Read more please visit : preppykitchen.com

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