Sky High Marshmallow Brownies (Gluten Free, Dairy Free Option)
These brownies are the dessert you make when you desperately want to impress someone, but are lacking the time, energy or the enthusiasm (hey, it happens!) for a complicated bazillon-step baking procedure. Of course, they are also the perfect dessert to make just for yourself… and a friend, perhaps, if you’re feeling generous.
Now, I still don’t trust marshmallows, at least not the store-bought ones. But I definitely trust these marshmallow brownies… to keep me happy, floating on a fluffy, sugary cloud. Coated in chocolate.
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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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)
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.